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a bowl of basil pesto without pine nuts on a table

Basil Pesto without Pine Nuts

Basil pesto can take a lot of forms and have a lot of different ingredients but the most familiar make the most flavor.
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 people
Calories 198kcal
Author Rachel Ballard


  • 1 cup packed fresh basil leaves
  • 1 cup packed Italian parsley
  • 3/4 cup Parmesan cheese
  • 1/2 cup walnuts optional
  • 1/2 teaspoon each salt and pepper
  • 2/3 cup olive oil


  • Wash and dry the basil and parsley leaves well. Then in a food processor pulse all the ingredients except the olive oil, just to get things started. Then with the processor running, stream in the olive oil until everything is smooth.
  • Freeze any leftovers in an ice cube tray. I love to make a big batch in the late summer and enjoy that fresh flavor all through the winter.


Calories: 198kcal | Carbohydrates: 1g | Protein: 4g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 5mg | Sodium: 240mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 692IU | Vitamin C: 8mg | Calcium: 107mg | Iron: 1mg