If you are looking for an easy pesto recipe, you have come to the right place. There are tons of recipes out there for this simple, yet delicious sauce. However, many of them call for pine nuts, which can be a bit of a faff. To help you get your pesto cooking without pine nuts, I’ve listed five recipes below.
Dill pesto with walnuts and lemon
When dill season is upon us, it is a great time to make this delicious sauce. It goes well with all types of meats, vegetables and fish. This easy to make recipe can be served as a sauce, spread, topping for vegetables or as a salad dressing.
To make this recipe, you will need garlic, lemon juice, Parmesan cheese, walnuts and olive oil. The olive oil helps to keep the texture of the pesto.
Lemon zest adds a nice touch of color to the pesto. You can also add a little extra olive oil to help preserve the color of the sauce.
If you want to make a nut free version of the recipe, you will need to replace the nuts with seeds or nutmeal. You can also substitute the walnuts with sliced almonds or sliced pine nuts.
To make the sauce, first clean and dry the dill. Rinse the dill leaves and remove the stems. Run the dill under water to remove any remaining dirt.
Next, process the ingredients in a food processor. Make sure to pulse until you have a chunky paste. Once you have processed the ingredients, you can add the olive oil. Adding olive oil while pulverizing the ingredients will help to keep the sauce smooth.
For best results, use a high quality olive oil. Olive oil will help to preserve the flavor and keep the pesto sauce from turning bitter.
You can also store the leftover pesto in a freezer safe container or ice cube trays. The pesto freezes well and will last a long time.
Dill pesto can be stored in an airtight container for up to a week. Or you can freeze it for up to six months.
Fennel fronds pesto
Fennel frond pesto is similar to basil pesto in many ways. However, fennel fronds have a very lemony, anise-like flavor that makes this pesto perfect for summertime. It’s also good for use with roasted vegetables and pasta, and is particularly delicious on fish and seafood.
While the recipe below is for a traditional fennel frond pesto, you can substitute a variety of other herbs and nuts to create a unique variation. You could also add anchovies for a savory kick.
First, if you’re not familiar with fennel fronds, they’re the feathery green tops of a fennel bulb. They’re milder than the fennel bulb, and are great for use in salads.
To make the recipe, you’ll first need to chop your fronds. Then, you’ll process them in a food processor or blender.
Once the fronds are processed, you’ll need to add garlic and olive oil. Mix together until the fronds are finely chopped and tossed with the olive oil.
Finally, you’ll need to add some other ingredients to round out the recipe. Adding a nut or two to your pesto is a smart move, as this will help keep it smoother and more potent. Adding some cheese is also a good idea.
Using a jar with a tight fitting lid is the best way to store your pesto. This will prevent it from oxidizing, and will allow you to use it for several months.
You can also store your fennel frond pesto in a freezer container for a month or more. However, if you freeze it, you’ll need to store it in a fridge or freezer to preserve the freshness.
Although fennel frond pesto is a nice touch to a meal, you may want to consider making your own pesto using the fennel bulb instead. That way you’ll get the benefits of both plants, while saving some money in the process.
Carrot top pesto
Carrot top pesto is an easy vegan recipe that can be made in five minutes. It’s rich in vitamins and minerals, such as calcium and potassium. You can use it on pasta and salads, and it’s perfect as a dip. To make carrot top pesto, you only need a few ingredients.
If you have a food processor, you can easily pulverize the tops into fine pieces. You can add herbs, such as basil, and walnuts to give it a nutty flavor.
Fresh carrot tops are the best choice for this recipe. They’re high in potassium and vitamins A and C.
Carrot tops can be found in the grocery store or at farmer’s markets. Be sure to remove the stems before using the greens. The stems are fibrous and may need to be separated.
After removing the tops, wash them. This step is important to reduce the amount of dirt they contain. Rinse them until the water is clear.
Next, you can combine the carrot tops with oil. Ideally, you should use extra virgin olive oil. In addition, you’ll need salt, pepper, and lemon juice. You can also add nutritional yeast for a cheesy flavor.
When you’re ready to serve, you can pour the pesto over cooked potatoes, roasted vegetables, or a salad. You can even sprinkle it on a piece of crusty bread.
This easy pesto can be stored in the fridge for up to four days. It can also be frozen. Just remember to store it in an air-tight container.
This pesto is a great way to recycle carrot tops. It’s also delicious and budget-friendly. And it’s a great alternative to traditional red sauce on pasta.
Pecorino Romano
If you’re looking for a tasty green sauce to serve with pasta, consider making your own pesto. Pesto is an easy recipe that can be used with a variety of different vegetables. Using pine nuts is traditional, but you can use walnuts, almonds, or sunflower seeds instead.
The basic ingredients for pesto include pine nuts, basil, and cheese. You can add other herbs, spices, and vegetables to the mix for a variety of unique flavors.
Pine nuts are hard to come by, but the price can make it difficult to find. Some substitutes include walnuts, sunflower seeds, almonds, and pepitas.
One alternative that works well is a mixture of olive oil and garlic. If you have a food processor, combine the ingredients in the processor, adding extra oil and garlic at a time until the mixture is smooth.
Another option is to use a mortar and pestle. This method is best for a thicker pesto sauce. For the most authentic pesto, crush the pine nuts, pound the cheese, and then pour the olive oil in a steady stream over the mixture.
You can also store your pesto in the refrigerator or freezer. Pesto keeps well for at least a week. However, if it will be left for a while, blanching the pine nuts first will help to improve the texture.
Other options for substituting pine nuts are hemp seeds, pistachios, or edamame. All of these have a slightly nutty flavor that can work in place of the nut.
Although pine nuts can be expensive, you can still have homemade pesto without pine nuts. In fact, you can even use walnuts, pistachios, or almonds as your substitute.
Kale pesto
A great way to add a little kick to your cooking is by making kale pesto. This simple pesto is great on pasta, chicken, seafood, and even grilled veggies. It can be made with olive oil, lemon juice, and basil. Kale pesto is also nut free, so you can use it on your next veggie breakfast burrito.
You can make kale pesto in a food processor or high-speed blender. For best results, use fresh kale that has not been frozen. If you need to freeze it, you can simply place it in ice cube trays and store them in the freezer.
You can also add other ingredients to kale pesto, including garlic, basil, and lemon. Add seeds or pine nuts for a different flavor. The lemon will help to balance the flavor of the pesto.
Before you begin the recipe, you will need to wash and dry all of the ingredients. Once everything has been rinsed, you can begin chopping and mixing the ingredients.
Traditionally, pesto recipes contain pine nuts and other nuts. These ingredients provide a cheesy and earthy flavor. Using a nut-free version is easy. Try using hemp seeds or nutritional yeast instead.
You can also substitute the nuts for basil or arugula. If you would like to add some heat, try adding crushed red pepper flakes. In addition, you can substitute a generic vegetable oil for olive oil.
Another option is to use a pesto recipe from a cookbook or website. That way you know what the original recipe includes and what you will need to do to change the recipe.
You can also try making a vegan version of kale pesto. Instead of using parmesan, you can use a homemade cashew almond Parmesan.