Cheese-Free Pesto

Pesto can stand on its own as a sauce, or you can use just a spoonful to add extra flavor to a number of other dishes—especially stews, soups, and sauces. This version of the traditional Ligurian sauce uses no cheese.

Serves: 32Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 32


  • 2 bunches fresh basil, chopped
  • 1⁄2 bulb garlic, chopped
  • 1⁄2 cup toasted pine nuts
  • 1 cup extra-virgin olive oil


  • In a food processor, pulse the basil, garlic, and pine nuts until well chopped and blended.
  • Slowly pour in the oil and blend until relatively smooth. Use as desired. (Do not store—pesto should be made fresh for each use.)