Nutless Pesto Pistou Recipes

NUT-FREE PESTO

Nut-Free Pesto image

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

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 7

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

Steps:

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 : Calories 206 calories, Fat 21g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 293mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

NUTLESS PESTO (PISTOU)

NUTLESS PESTO (PISTOU) image

Categories Sauce Cheese Quick & Easy Basil

Yield 4

Number Of Ingredients 6

Ingredients

3 cups fresh basil leaves
2-3 cloves garlic
About 1/4 cup quality parmesan cheese, grated
Splash of fresh lemon juice
About 1/2 cup olive oil
Salt and pepper to taste

Steps:

1. In a food processor or blender, chop up the garlic until it is minced. 2. Add in the basil and cheese and start to blend. Slowly drizzle in the olive oil while the machine is running. Blend until smooth. 3. Squeeze in a little lemon juice and add salt and pepper to taste. 4. Taste the sauce and adjust to your likings. 5. Put in a freezer container and freeze if you wish or use it right away.

More about "nutless pesto pistou recipes"

2013-07-10 French pistou sauce is just like pesto but is made without nuts—perfect for those with a nut allergy, or who don't want to spend the money on pine nuts, as they can be pricey. In France, pistou is traditionally prepared without cheese, but almost all American and contemporary recipes tend to add cheese to appeal more to American palates.
From thespruceeats.com

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