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<\/a><\/p>\nIf you’re like me, you’ve bought some basil plants once or twice in your day. If you’re lucky (unlike me) your basil plants produce a surplus of basil. Then you wonder how to use up all that basil!<\/p>\n
Never fear! Traditional basil pesto to the rescue! (Except we’re bucking tradition and not using pine nuts!)<\/p>\n
The best thing about this recipe? No chopping involved! Just throw everything into a blender or food processor, and you’re good to go!<\/p>\n
Ingredients for Basil Pesto without Pine Nuts<\/h2>\n\n- fresh basil leaves<\/li>\n
- fresh garlic<\/li>\n
- walnuts, pecans, cashews, or pistachios<\/li>\n
- Parmesan cheese (freshly grated, or powdered from the can)<\/li>\n
- olive oil (extra-virgin olive oil is best)<\/li>\n
- salt<\/li>\n<\/ul>\n
How to Make Pesto Sauce<\/h2>\n
Wash and dry your basil. (Just rinse under cool water, and then pat dry with a clean kitchen cloth or paper towel).<\/p>\n
Put the basil and all the rest of the ingredients in the blender or food processor.<\/p>\n
Pulse until the mixture forms a thick puree.<\/p>\n
That’s it! Could not be easier!<\/p>\n
How to Make Pesto Sauce<\/h2>\n
Wash and dry your basil. (Just rinse under cool water, and then pat dry with a clean kitchen cloth or paper towel).<\/p>\n
Put the basil and all the rest of the ingredients in the blender or food processor.<\/p>\n
Pulse until the mixture forms a thick puree.<\/p>\n
That’s it! Could not be easier!<\/p>\n