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Nut-Free Pesto

This pesto recipe was handed down from my grandmother. You will notice it has no nuts, which were considered a "filler" in my Italian family. Everyone I serve this to says it's the best. —Mary Jo Galick, Portland, Oregon
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    1 cup

Ingredients

  • 2 cups loosely packed basil leaves
  • 1 cup grated Parmesan cheese
  • 1 cup packed fresh parsley sprigs
  • 3 tablespoons butter, softened
  • 2 garlic cloves, halved
  • 1/4 teaspoon salt
  • 1/2 cup extra virgin olive oil

Directions

  • Pulse the first 6 ingredients in a food processor until coarsely chopped. While processing, gradually add oil in a steady stream until mixture is smooth. Store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
2 tablespoons: 206 calories, 21g fat (6g saturated fat), 20mg cholesterol, 293mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 3g protein.

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