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–+ servings
Homemade Skinny Basil Pesto

Delicious Homemade Skinny Basil Pesto That's Nut-Free and Flavorful

Try this Homemade Skinny Basil Pesto—an easy, nut-free version that's flavorful and versatile.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 tablespoons
Course: Sauces
Cuisine: Italian
Calories: 86
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pesto
  • 2 cups Basil Leaves Packed fresh basil is essential for vibrant flavor.
  • 0.5 cups Pecorino Romano Cheese Adds creamy texture; can swap for Parmesan or nutritional yeast.
  • 2-3 cloves Garlic Adjust to taste; boosts the flavor significantly.
  • 0.33 cups Extra Virgin Olive Oil Use the best quality for smoothness.
  • Black Pepper Add to taste for spice.
  • Salt Balance the flavors carefully.

Equipment

  • Food Processor

Method
 

Step-by-Step Instructions for Homemade Skinny Basil Pesto
  1. Wash 2 cups of packed fresh basil leaves under cool water, then gently pat them dry with a clean towel.
  2. Peel and chop 2-3 cloves of garlic, ensuring no large pieces remain.
  3. In your food processor, combine the fresh basil leaves, ½ cup of grated Pecorino Romano cheese, and the chopped garlic. Pulse until coarsely chopped.
  4. With the processor running on low, slowly drizzle in up to ⅓ cup of extra virgin olive oil. Blend until smooth and creamy.
  5. Add salt and freshly cracked black pepper to taste; blend again and adjust seasoning as needed.
  6. Transfer your pesto into a clean, airtight container. Drizzle a layer of olive oil on top to keep it fresh.

Nutrition

Serving: 1tablespoonCalories: 86kcalCarbohydrates: 1gProtein: 3gFat: 8gSaturated Fat: 3gMonounsaturated Fat: 5gSodium: 170mgPotassium: 60mgVitamin A: 20IUVitamin C: 5mgCalcium: 150mgIron: 0.3mg

Notes

Store in an airtight container for 3-4 days in the fridge or freeze in ice cube trays for up to 3 months.

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