easy pesto recipe

The perfect no-nut pesto for those with nut allergies, so simple to make in the food processor.

Nut-Free Basil Pesto with Pecorino Romano

garlic (roughly chopped)

basil leaves

olive oil

pepper (to taste)

Pecorino Romano cheese

Kosher salt (as needed)

Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped. Add the oil and pepper and process, scraping down the sides, part way through, until everything is well blended.  If it is very thick, add a bit more olive oil.  Add the cheese and pulse until blended in.  Taste and add salt if needed.

https://www.youtube.com/watch?v=AyReMGqlEjc

FOR THE FULL RECIPE, CLICK THE LINK BELOW! 

This Nut-Free Basil Pesto with Pecorino Romano is for all the pesto lovers out there, including the ones who are allergic to nuts (like me!)

Click here for the full recipe on my blog: 
https://themom100.com/recipe/nut-free-basil-pesto-with-pecorino-romano/

How to Make Nut-Free Basil Pesto with Pecorino Romano

The perfect no-nut pesto for those with nut allergies, and so simple to make in the food processor.

Nut-Free Pesto

finely grated Parmesan or Pecorino Romano cheese

Puree the garlic, basil and oil in the food processor

Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped. Add the oil and pepper and process, scraping down the sides, part way through, until everything is well blended.  If it is very thick, add a bit more olive oil. 

Pulse in the cheese

Add the cheese and pulse until blended in.  Taste and add salt if needed.

This pesto pasta is so quick and easy to make and so delicious. The natural sweetness from roasting red bell pepper is the perfect match for nutty toasted walnuts and tangy sun-dried tomatoes!

Roasted Red Pepper Pesto Pasta

red bell peppers

sun-dried tomatoes

walnuts, roasted

zucchinis

garlic

salt

⅛ tsp black pepper

dry spaghetti

De-seed and cut bell peppers into quarters.

Brush bell peppers and garlic cloves with olive oil and place in a baking dish / tray.

Roast for 30 minutes, flip bell peppers, then roast for another 10 minutes.

Cut zucchinis into pieces and place in another baking dish / tray. Drizzle a little bit of olive oil all over and toss to coat.

About 10 minutes before the bell peppers are done, put zucchinis in the oven to roast.

When the vegetables are nearly done roasting, cook your spaghetti in a large pot of salted water according to instructions on package. Reserve 1/2 cup of cooking water for later. Drain and set aside in a large skillet.

Remove roasted vegetables from the oven. Transfer zucchini to the skillet with the spaghetti.

Transfer bell peppers and garlic to food processor or high-speed blender. Add sun-dried tomatoes, walnuts, salt and pepper, and process until almost smooth but still slightly chunky. Add cooking water from the pasta to thin out the pesto if desired, 1 tbsp at a time, until desired consistency.

Add pesto to the skillet. Toss with spaghetti and zucchini until mixed through. Warm up over medium heat until heated through. Divide into two servings bowls and enjoy!

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Nut-Free Basil Pesto with Pecorino ...

Nut-Free Pesto

Roasted Red Pepper Pesto Pasta

Top 3 easy pesto recipe recipes from across the web

The most viewed easy pesto recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nut-Free Basil Pesto with Pecorino ...

Nut-Free Pesto

Roasted Red Pepper Pesto Pasta

The most viewed easy pesto recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine