The Story Behind My Homemade Basil Pesto
Working as a chef in a restaurant, I’ve learned that every customer has different tastes and dietary needs. Some customers are allergic to nuts, while others cannot have dairy.
Traditional basil pesto usually contains pine nuts and Parmesan cheese, so I decided to create my own version using just three simple ingredients: fresh basil, garlic, and extra virgin olive oil.
By leaving out the nuts and cheese, I can use this pesto as a versatile base for many different dishes and customize each one to suit my customers’ preferences.
It’s simple, fresh, full of flavor, and something I love having ready in my kitchen.
Homemade Basil Pesto (No Nuts or Cheese)
A fresh, flavorful homemade basil pesto made with just three simple ingredients: fresh basil, extra virgin olive oil, and garlic. Made without nuts or cheese, this versatile pesto is perfect for pasta, sauces, sandwiches, and many other dishes. Make a batch and freeze portions for convenient use whenever you need them.
Method
- Weigh 1 lb of fresh basil with the stems attached. Remove the leaves from the stems and discard the stems
- Place the basil leaves in a high-powered blender.
- Add the extra virgin olive oil and peeled garlic cloves.
- Blend on high speed for approximately 1 minute, or until smooth and well combined.
- Transfer the finished pesto to a clean, airtight container. Use immediately or store for later use.
Notes
Chef’s Tip: Homemade basil pesto is incredibly versatile. Use it in pasta dishes, sauces, marinades, sandwiches, and many other recipes.
For convenient storage, divide the pesto into small, airtight, freezer-safe portions and freeze for up to 3 months for best quality. Thaw in the refrigerator when needed.
This pesto is made without nuts or dairy ingredients. If preparing it for someone with food allergies, be sure to prevent cross-contact with allergens during preparation and storage.