Searching for the perfect sauce, marinade, or dressing? This Healthy Four Ingredient Nut Free Pesto goes well with any meal + is so easy to make!You guys. I DID IT. For anyone who follows me on Instagram, you know that I’ve been working hard to grow a basil plant. My goal was to be able to 1. not kill it, but 2. be able to grow enough basil to make my favorite thing ever – pesto! Now.. for those of you who are seasoned gardeners.. you’re probably rolling your eyes, but this is a serious accomplishment for me!! I will be the first one to admit that I in no way, shape, or form have a green thumb. In fact.. I think I have the polar opposite.. Maybe a black thumb? Is that a thing? Either way.. I somehow have been cured!
Tyler + I have been spoiled because his dad has an amazing garden. When we lived at home, we could just walk in the back yard and pick the herbs for when we were cooking. (It doesn’t get ANY fresher than that!) I was pretty bummed that we’d be leaving that when we moved into our apartment. When Back to The Roots offered to send me their Garden in a Can I was skeptical that I’d be able to keep it alive, but I loved the idea of being able to grow my herbs in my tiny apartment, so I graciously accepted. Fast forward a few months and here we are!! The basil, cilantro and sage have all grown enough that I can clip the herbs + use them. Unfortunately the dill somehow got mold in it, so we had to toss that one. They sit right on our window sill and are thriving! So fun. Once the basil had grown significantly, I knew it was time to make pesto. But you can’t have a good pesto without good cheese!On Friday night I grated up my favorite Sartori SarVecchio Parmesan Cheese (which BTW was a serious arm workout), and blended it up with the basil. Talk about DREAMY! This cheese is one of my favorites. It has such a delicious flavor, and it adds an instant boost to pretty much any dish! I know a lot of people don’t eat dairy, but this isn’t your standard run of the mill cheese. Would I ever sprinkle the nasty fake parmesan cheese that sits on the grocery store shelves for months (maybe years? I don’t even know because I don’t buy it) on my food? No thanks. This, on the other hand – I adore! It’s real, high quality, delicious cheese!The cheese, basil + olive oil blend together so well that I found that you really don’t need nuts. I know many pesto recipes call for nuts, but since so many people have allergies – I figured I’d just leave them out. With summer coming up, I’m so excited to put this in/on everything! I have a delicious recipe coming your way on Thursday that uses this as the sauce which I know you guys are going to love, but in the mean time..make this deliciousness + put it on whatever you please!
- 1 cup grated Sartori Parmesan cheese
- 1 cup fresh basil leaves
- 5 tablespoons olive oil
- ½ tsp pepper
- In a food processor, mix all ingredients until smooth consistency.
- Store in airtight container for up to a week
Things we used for this recipe: Sartori SarVecchio Parmesan Cheese, Olive Oil, Pepper, NutriBullet (or food processor)
What’s your favorite thing to pair with pesto? Mine is probably pasta, but I love it on chicken + pork too! Have you guys ever made your own? Let me know in the comments!
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