Easy Nut-Free Leafy Eco-friendly Pesto

Hi, great recipe:) could I make a bigger amount and freeze it? Thanks for reply.

How do you keep your basil plants so vibrant. Mine always die:-(

This is such a brilliant recipe. I’ve been looking for a pesto recipe which doesn’t contain nuts as I am allergic to nuts. I wanted to ask do we have to put cheese in the pesto or can it be optional and if we do need to put cheese can we use cheddar cheese instead or parmesan cheese.

Do you have a garden outside your apartment? That basil looked nice and healthy��.

May i know your the capacity of gour kitchenaid chopoer? the 3.5 or 5 cups one?

日本ではペーストと伸びるから認識されてないだけでしょ？
私もバジルペースト作りますがナッツの代わりに松の実を、そしてパルミジャーノチーズを入れる事ですかね
このペーストはいろいろ使えていいですよね。

I love this,its so hard to find oil free and nut free replacements of my favourite foods.i love savory.it great with lentil pasta with broccoli florets,asparagus, red kidney beans,mushrooms and red onion.which i just ate and is packed with useful nutrition.

I have been waiting for this video I have nut allergy and no one ever does a nut free pesto this is great! I didn’t just get internet but its funny what you chose to search and what you don’t!

It’s pronounced ‘baz-il’ not ‘bay-zil’. There is no letter Y in it.

Thank you so much for this video, I was looking for a substitute to pine nuts and you made that happen.. thanks!

Thank you very much for this recipe. From now on this is definitely on my pasta list. I was astonished that, though the amount of olive oil is surprisingly small, the result is a pleasent mix of thickness and smoothness. Obviously, the pasta and the pesto coalesce perfectly. Did you also try this recipe by adding some pine nuts? I always thought that a “real” pesto needs both, olive oil AND pine nuts… �� Nevertheless, this should not disparage your efforts. The pasta bowl at the end of the video looks just like the image for the cover of a recipe book. So good! Thanks again and kind regards! Looking forward for your next creation.

Could i add avocadoinstead of the cheese? Thank you for sharing.

Does it matter how thinly grated the parmesan is? My roommate and I purchased a 24 oz bottle of kraft grated parmesan at the store about a week ago and haven’t opened it yet. The parmesan in the bottle is almost powder like, so I was wondering if it would still work.

Wow is that all you millenniums do is eat so much and make video on how to cook and eat so much so boring. Why not make a video on how women should learn to stop omg fake af

This video was equally adorable and informative
I’m now craving pesto pasta and my boyfriend

I could literally eat Pesto everyday, on everything but dessert!

Thank you for the vid! I didn’t have Basil on hand and was lazy to go out and buy some, so I replaced it with Arugula leaves.

I love it. Especially without the nuts. This is one of the best I have seen. I’m tried it this week. Thanks..

Thanks for the recipe, this is just what I was looking for:)

This is such a good recipe because my family doesn’t’ like nuts but love pesto thanks for the recipe ��

LOL ryosuke be like “that’s loud….” his cooking is silent like a ninja

Are the peas supposed to be cooked? I mean, when they’re sold frozen, are they frozen uncooked or cooked? Because if they’re uncooked wouldn’t they be hard? Sorry for the confusion:D

Awesome can we use ordinary salt too does it make any difference ty

I’m sure this pesto is delicious, but please tell me, if I make a larger quantity, how long can I keep it???

Thanks for the recipe! Sincerely, Mihai from Romania.

Do you ever add nutritional yeast to give it the “cheese” flavor pesto has?

If using garlic paste how much do i use. Great video thanks for sharing blessings

Never thought to soak basil in vinegar water to kill bacteria. I just rinse in water and eat…thanks for the tip!!!

ありがとございました、Grace-先生！＾＿＾ I think will go to the farmer’s market and get some basil and make yummy pesto. It’s interesting that ペスト in Japanese is plague. I guess it shows that things can sometimes seem similar across languages, but they’re really not, so you have to be careful. But anyway, thanks again!:)

Man, that nutritional yeast costs a lot here in Italy! �� How much do you guys in the United States pay for it??

There are btw many different kinds of Pesto/Pesti. There are red, orange and green ones. This version is called “Pesto al la Genovese” ^^

Thank you. Very good demo. Can you pl. uploaded tahini recipe and aubergine sauce or spread recipe

I have never found a pesto recipe that isnt extremely high in fat, I will need to try this one!

And there are several varieties of basil to choose from.

If you like, you can add a little bit of oregano.

The weird feeling of globalization you get as a German, when you watch videos of a Texan girl, living in Japan, married to a Japanese, who wants to be Captain America and you realize that you have EXACTLY the same blender as they have.
(But I don´t use it for making my pesto, because obviously I´m too sophisticatered.)

Can parmesan cheese be substitued…its not easily available where i live…please let me know

Hi!!! (Waving) I’m a vegan in Texas. Loving your channel:))

I am genuinely curious. What is the price of pine nuts in Japan? I know their price has jumped here in the states by quite a bit. What are the most reasonably priced nuts in Japan? Any pecan or walnut trees there? Also, can Parmesan be found in the grocers? Am curious if the vegan version is what your family eats, or if they add cheese. Love the mean of pesto in Nihongo. You’ve got me hungry for my pesto now, and it’s far from traditional! ��

Yes!!!! Thank you so much! I finally found a good homemade oil free sauce/dressing recipe. You are a genius. I had to come back to tell you that this is amazing. I was honestly was not expecting it to be this good…cant believe it’s fat free.

Currently licking my blender lol.

sorry to interrupt but, as an italian, i have to intervene. There are two types of pesto, the most common one is “pesto alla genovese” (Genova is a city in northern Italy where the original receipe comes from) and is made with pine nuts alone (no walnuts or pecans) while the least known in italian cuisine is “pesto alla siciliana” (from Sicily, obviously) that includes ricotta cheese, tomatos etc. There are also local varieties of pesto but we don’t care. A hint: grind the pine nuts extremely fine but before serving the dish put a handful of very coarse grinded pine nuts inside. 頂きます!

I loved this recipe it was delicious!! thank you a bunch for this video. tried some lime juice also, gave it an extra kick!

No nut pesto is good, I suppose. If you can’t find pine nuts and you still want to make the recipe, make w/o the nuts like Mardell, but you can also use sunflower seeds instead of pine nuts which when I last checked was $17.99 per pound. Sunflower seeds is $7.99 a pound and more economical.

Have you tried your pesto with any Japanese dishes? Wonder what it would taste like with rice.

You should try adding lemon juice to it:D I love lemon juice, so I put quite a bit, but a half to one lemon should be enough:) It adds a wonderful acidity to it which is a great combination with the nuts for some reason:) Walnuts work great instead of pine nuts, but I haven’t tried pecans though.

Hi friends!! Hope you enjoyed this quick and easy recipe. Are you like the healthier recipes! Do you want more? Hope you all are doing well. Thank you so much for watching xoxo

PS these are just some of the benefits of all these amazing green veggies of course there are a million more ��

If you put the garlic in the microwave for 10 seconds it makes it easier to peel…..I can’t wait to try to make this.

Grace, take the garlic cloves and put them in a jar with a lid, shake hard, that will take the peels off, before you crush it.

Pesto on a toasted roll, with some melted mozzarella and tomatoes. Yummy.

0:18 if you’re nuts are a little bit rancid, throw them out and buy fresh ones.

Grace, you have got a wonderful eye colour, just like the colour of ice:)
You are the first person where I find the colour so intensively icy.

If you want to have a nuttier flavor add sunflower seeds! Still safe for most people with nut allergies and adds some protein too

I love you guys! It’s always a pleasure to watch a new video from you, whatever it may be. <3

I’m so jealous of your basil plants!! every time I try to grow it, it dies!! (I garden all kinds of fruits, veggies, herbs, and berries, but BASIL UGH!)

Can I make this without Parmesan? And use some other cheese like Mozzarella, or not use cheese at all?

Hi! Really enjoy the cooking videos & vlogs! I live in Texas and when I was going to school I studied Japanese. After HS I spent a year living in Seattle. While I was there I was a prep cook & made pesto everyday. I used a food processor so I’m not sure if the tip I have will translate the same to a blender but what I remember doing was blending the pine nuts or, in your case almonds, and garlic first.

Then I would add the leaves next. While it’s blending I would very slowly pour in the olive oil through the top. This is to help with the blending & consistency. Again, not sure if this will help using a blender but I hope this tip helps in some way. Sorry to hear you guys are no longer making videos but totally understand and support your decision not to. Best of luck on your road ahead. Much love from Texas! =)

Love your channel…Just wanna give a heads up in your description. I think you are missing a word when you are describing your grandfather making it with your “mom” and I thought 3tsp=1tbsp

Why do you freeze it? both salt and olive oil are preservatives, and there is nothing perishable (unlike in pesto with parmesan)

Put some Grana Padang Cheese or Parmiggiano Cheese in it if you plan to eat it on hot Spaghetti or noodles

Too bad this is not the real recipe, which calls for pine seeds and not pecan, pecorino cheese, parmigiano cheese and no garlic:( Must taste good, but please, do not call it pesto, because your Italian viewers cringe!

love this! now i only need to find a store which sells nutritional yeast haha
xx

I’m the opposite. I’m very good at savoury recipes, but baking and sweet recipes, I totally suck at! ��

I cannot wait to try this!!!
Pesto/basil is one of my absolute favorites. This would’ve been perfect for St. Paddy’s Day!
Also, thank you for mentioning Follow Your Heart. Their mayo is the only one I buy and they seem like a really good company. I have been looking for some good vegan parm, so give theirs a try no that I know they make it.
I hope you’ve had a good day.:)

Looks great and it’s great for people with nut allergies, BUT I’m sorry….olive oil, while it’s good for anointing, is NOT good for the inners of our temples. (but I’m still going to try this) ; D