The light basil pesto without garlic and cheese is a digestible, tasty, and light condiment perfect for flavoring many dishes while limiting the use of oil.
Traditional Genovese Pesto
The traditional pesto is a recipe from Ligurian cuisine based on fresh basil, Parmesan, and Pecorino sardo, pine nuts, garlic, coarse salt, and extra virgin olive oil.
It is worked with a mortar and pestle until obtaining a soft and fragrant consistency.
What I propose to you is not the original recipe but a more digestible and lighter variant: basil pesto without garlic and cheese with almonds and a balanced amount of oil.
The success of the pesto naturally depends on the freshness and quality of the basil leaves.
100% plant-based.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
The ratio basil : oil is 1:1.
- 2 cups basil (clean leaves)
- 2 tbsps blanched almonds
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1/4 cup extra virgin olive oil (raw)
For 2 jars of 3.5 oz and about 12 cubes.
Suggested Tools
- Chopper or Mixer
- Ice Tray
Preparation
Select and wash the basil leaves.
Drain them in a colander.Gently dab with kitchen paper to remove excess water.
To prepare a pesto that is not too caloric, the amount of almonds should be reduced: note that 25 g – about 8 almonds – cover the recommended daily portion.
Pour the almonds into the mixer and chop.
Add the basil in three steps:
– 1/3 of basil and chop;
– 1/3 of basil and chop;
– 1/3 of basil and chop;
this way you’ll have different consistencies avoiding a basil smoothie.When preparing the pesto, activate the mixer in bursts and not continuously; also, avoid overheating the blades.
Add a pinch of salt and a pinch of pepper.
Pour in the oil and blend briefly.The ratio basil : oil is 1:1.
With this proportion, I obtained a creamy and homogeneous consistency.Your light basil pesto without garlic and cheese is ready.
Light basil pesto is excellent as a condiment and as an ingredient in the preparation of appetizers, first and second courses, in salads, and to add to legumes, minestrone, and soups.
Storage, Tips, and Variations
You can store the light basil pesto in the fridge for a couple of days, covered with a layer of oil.
Or freeze it right after preparation:
– in glass jars with lids of 3.5 oz for seasoning;
– in ice cube molds to flavor or use as a single serving.
Distribute the pesto in the containers and let it rest for about ten minutes so the oil starts to rise and add a few more drops on the surface of each container – jars and single cubes – before storing or freezing to preserve it better.
If you want, add grated cheese – Grana, Parmesan, Pecorino, or Caciocavallo – at the time of consumption.
Watch the portion!
Even if lighter than the original recipe, light basil pesto remains a rich condiment: oil, almonds, and possibly cheese are all sources of fats.
For this reason, it is important to dose it with moderation.
FAQ (Frequently Asked Questions)
Why avoid garlic and cheese?
For a more digestible and lighter variant, also suitable for those with intolerances.
Can I replace the almonds?
Yes, you can easily replace the almonds based on your dietary needs or taste preferences.
Here are some alternatives:
– cashews;
– walnuts;
– pine nuts;
– seeds – sunflower, sesame, or pumpkin seeds lightly toasted.Can I make pesto without nuts?
Yes, the result will be less creamy.
Does pesto change color?
Pesto tends to darken when exposed to air.
To keep it bright green:
– use dry basil;
– avoid overheating the mixer blades;
– add a drizzle of oil on the surface after portioning it.Is basil pesto suitable for children?
Absolutely yes.
The version without garlic is delicate and perfect even for the little ones.When to make basil pesto?
The ideal period to make basil pesto is between June and September: basil is more tender, fragrant, and easily available.
Take advantage of the season to prepare a stock to freeze, so you have ready pesto available even in the colder months.
