Pesto without garlic

Name: Pesto without garlic
Prep time: 5 min
Total time: 5 min
Yield: 8
Ingredients: Basil 2.1 oz; Pine nuts ¼ cup; Pecorino cheese to grate 0.7 oz; Extra virgin olive oil ¾ cup; Fine salt to taste; Parmigiano Reggiano PDO cheese to grate 0.7 oz

it es fr de br

187.7

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 187.7
Carbohydrates g 0.4
of which sugars g 0.4
Protein g 2.5
Fats g 19.5
of which saturated fat g 3.4
Fiber g 3.6
Cholesterol mg 0.5
Sodium mg 112.7

Difficulty: Very easy
Prep time: 5 min
Serving: 8
Cost: Low

PRESENTATION

Pesto without garlic? It's such a cool twist on the traditional pesto alla genovese from Liguria—this gorgeous region in northern Italy, famous for its stunning coastline and sunlit summers. Typically, this pesto combines basil, pine nuts, Parmigiano, olive oil, and a bold kick of garlic. But, for real, this version skips the garlic, giving you a bowl of aromatic and fresh flavors without that sharp bite. Ligurians, they really love simple, honest ingredients, and this garlic-free pesto recipe keeps it light and super creamy—especially when you blitz it all in a mixer. While it’s not quite the same as pounding it out with a mortar and pestle, it works great for anyone craving that summery pasta topping minus the strong garlic aftertaste. This no garlic pesto sauce pairs perfectly with spaghetti, spreads smoothly on bruschetta, or stuffs into bread—making it a versatile staple when basil is, you know, plentiful.

And look, during those hot Italian summers, a big bowl of basil pesto without garlic turns pasta night into something extra bright and zesty. People in Italy sometimes swap in nuts like walnuts or add a splash of lemon juice for a twist, showing just how flexible this sauce can be. While Liguria champions the classic green version, regions like Sicily have their own spins—mixing in tomatoes or different herbs. And here's the thing: this homemade pesto without garlic is great for those sensitive to garlic or anyone wanting to try something new. The sauce keeps its bright green color and smooth texture, making your meals taste like summer on a plate. Seriously good! It’s perfect for crafting low FODMAP pesto or easy vegan pesto with a few little swaps. Either way, this traditional pesto alternative offers the same fresh basil punch with a softer, mellow vibe that complements a variety of dishes—from pasta to salads and even grilled veggies. Enjoy this garlic-free delight for a refreshing change that still captures the heart of Ligurian summer cuisine. No question.

How to prepare Pesto without garlic

To make the garlic-free pesto, first wash and dry the basil leaves well (you can also just clean them with a dry cloth to prevent them from wilting or oxidizing), then transfer them to a tall glass and add the pine nuts 1, the grated Parmigiano and Pecorino 2. Also pour in the olive oil 3 and a pinch of salt.

Blend the mixture with an immersion blender 4 until you get a smooth and fluid sauce 5. The garlic-free pesto is ready to be used in your dishes 6.

Storage

Store the freshly made pesto in the refrigerator, in an airtight container, for 2-3 days, making sure to cover the sauce with a layer of oil. It is possible to freeze the pesto in small jars and then thaw it in the refrigerator or at room temperature.