Pesto is actually a sauce that is used mainly in the Italian food and especially in Italian pasta recipes. Historically, this sauce was made with the help of the mortar and pestle; using several herbs like basil, cilantro, and garlic. In traditional recipes, pine nuts are the key ingredient that a real aficionado prefers to die for! The reason is, that they add a distinct taste and certain special texture to the sauce. However, what about the people who like pesto without nuts? Well, here is some help as I present some mouth-watering nutless pesto recipes.
- Parmesan cheese, 3 oz (grated)
- Ice cubes, 4 cups
- Basil, 1 bunch
- Extra virgin olive oil, 1 cup
- Garlic, 3 cloves
- Black pepper, (freshly ground)
- Salt to taste
- Pluck the basil leaves, and discard the stems.
- Take a large bowl and place the ice cubes in it. Now add 2 quarts of cold water into it and place a strainer atop it to get ice water.
- Take a large saucepan and add 3 quarts of water to it and bring it to boil. Add garlic to the boiling water and cook for mere 30 seconds.
- Take out the garlic with a slotted spoon and add basil leaves to the water.
- Cook the basil leaves for 15 seconds and place them instantly in the ice water.
- Cool off the basil leaves for over a minute and drain well. Place both, the cooked garlic and basil leaves in the food processor and grind well.
- Add olive oil and grind again until finely blended.
- Add salt and black pepper and mix it well.
- Now drizzle generous amount of Parmigiano-Reggiano (Parmesan cheese) and savor your basil pesto without nuts!
- Fresh cilantro, 2 cups
- Fresh parsley, 1 cup
- Chili-lime or roasted cashews, 1 cup
- Asiago cheese, 1/2 cup (grated)
- Extra virgin olive oil, 1/2 cup
- Lemon juice, 3 tablespoons
- Cayenne pepper, 1 teaspoon
- Black pepper, 1 teaspoon
- Salt, to taste
- Take the container of the food processor and add cilantro leaves, parsley leaves, cashews, lemon juice, black pepper, salt, cayenne pepper, olive oil, and the Asiago cheese.
- Blend well until you get a very fine and smooth texture of the sauce.
- You can add cashews to thicken the pesto and olive oil to make it thin.
- You can use it as it is or freeze it for a while and then have it, as you wish! Enjoy!
- You can spread this pesto over pizza, with a combination of red sauce or cream sauce and Alfredo sauce.
- You can stir it with a risotto or mashed potatoes!
- Mixing this into mayonnaise can prove to be a great addition as a burger topping or as a sandwich spread.
- You can also apply this into omelet folds or just whisk with scrambled eggs.