Pesto Without Pine Nuts
This easy pesto without pine nuts is a little different from the average pesto, and for all the right reasons. I use walnuts, parsley, sage, and garlic to create an aromatic and earthy sauce that instantly adds new dimensions to any meal. It takes me just 10 minutes to make, and easily surpasses any store-bought pesto I have ever tried.
Servings: 4
Calories: 52kcal
Equipment
- Pasta Pot
- Large Pan
Ingredients
To Make The Pesto
- ¼ tsp salt
- ½ cup fresh flat-leaf parsley leaves can also use fresh basil
- 2½ tbsp chopped walnuts
- 2 tbsp fresh sage leaves
- 2 tbsp fresh lemon juice
- 1 garlic clove
- ⅓ cup vegetable broth
- ¼ tsp ground black pepper
To Toss With Pasta
- 4 cups cooked whole wheat penne (about 3 cups uncooked)
- 4 zucchini quartered and sliced
- 1 10oz bag baby spinach
- ½ tsp dried oregano
- ½ tsp garlic salt
- 8 tbsp grated parmesan cheese (1 tbsp per serving)
- 2 cloves garlic minced
Instructions
To Make The Pesto
- Combine ¼ teaspoon salt, parsley, and next 5 ingredients (through 1 clove garlic) in a food processor; process until finely chopped, scraping sides.
- With processor on, slowly pour broth through food chute, processing until well blended.
If Tossing With Pasta
- Cook penne according to package directions, cool and set aside.
- Spray a pan with cooking spray, heat over medium heat. Add zucchini and 2 cloves minced garlic and stir fry lightly (for about 5 min max). Add spinach, garlic salt and oregano and cook through until spinach is wilted. Set aside.
- Combine penne and pesto in a pot on low heat until combined and heated through. Add pepper and mix well. Add in vegetables and serve warm, top with 1 Tbsp Parmesan cheese per serving.
Notes
- My #1 Secret Tip for this easy pesto without pine nuts recipe is to blend the pesto in short pulses at first, instead of running the processor continuously. I always keep in mind that the heat from the blades can cause the herbs to overheat, which dulls the fresh flavor and darkens the color. Pulsing in short bursts prevents this.
- Toast walnuts: Lightly toasted walnuts add a warmer, buttery flavor and blend more smoothly into the sauce.
- Scrape down sides: I stop once or twice while blending to scrape down the sides. This gives the pesto a more cohesive texture.
- Add broth slowly: I always pour a thin stream of broth into the blender to help the pesto emulsify. Doing it too quickly can cause separation in the sauce.
- Taste last: Walnuts vary in bitterness slightly, so I always adjust the salt and lemon juice after blending.
- Prevent browning: I press a thin layer of plastic wrap directly onto the surface of the pesto before sealing the container. This limits air contact and keeps the color and flavor fresher for longer in the refrigerator.
Nutrition
Serving: 0.25of the pesto | Calories: 52kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 228mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g