So few ingredients, so little time to make!
Since nuts in general, and pine nuts in particular, are really expensive, I've adapted this pesto recipe to be nut-free. Not to mention, some folks can't have nuts at all. No one should have to live a life without pesto! 😉
This recipe also packs a powerful probiotic punch — which means instead of spoiling quickly as pesto tends to do, it'll last about 4 to 6 weeks in your fridge.
So if you find that basil is coming out your ears during peak gardening season, preserve your harvest with pesto! For more ideas, check out 5 Ways To Use Basil.
And for even more nut-free and allergy-friendly recipes, check out the Allergy-Free Cooking eCourse.
Fermented Nut-Free Pesto
- 2 cups organic packed basil leaves
- 1 cup grated Parmesan cheese
- 3 cloves garlic
- 1/4 cup lemon juice (approximately 1 lemon)
- 1/2 cup extra virgin olive oil
- sea salt and pepper, to taste
- 2 tablespoons liquid whey or veggie starter culture
Separate basil leaves from stem and wash them. Pack all of the leaves into a measuring cup. Add to a food processor or high-powered blender (I used my Blendtec).
Next, add cheese, garlic, lemon juice, salt, pepper, and whey. With the blender on low, drizzle the olive oil in slowly. You may need to scrape down the sides a couple of times until it really gets going. Process until smooth and taste. Add more salt, pepper, or any of the other ingredients, if necessary.
Transfer to a clean glass jar and close. Leave on your counter or other warm place (out of direct sunlight) for 4 to 6 hours, then refrigerate.
How To Use Pesto
It's so easy! Boil water. Add pasta. Cook. Drain. Add pesto. Stir. Eat. Repeat if needed.
If you want to get a little fancier, however, here are a few ideas to get you started…
Grown-Up Grilled Cheese
Take 2 slices of sprouted or sourdough bread — the good, thick kind that stands up to being cooked in a skillet. Slather 1 side of each slice with salted butter. Then spread pesto on one or both of the other sides of each slice.
Place in a skillet and add sliced mozzarella, fontina, and gouda cheeses to the bread. Toast well on both sides, until cheese is melted.
Pesto Pasta Salad
Cook pasta, such as penne or elbow macaroni, according to package directions.
Drain and add a few tablespoons pesto, some sliced olives, sun-dried tomatoes, capers, feta or Parmesan cheese, sliced pepperoncinis, and cubed pepperoni, salami, or chicken. Refrigerate and serve cold.
Spread butter on one side of sprouted or sourdough tortillas. Spread pesto on the other side. Add mozzarella cheese and other fillings of choice, such as nitrate-free Italian sausage, pepperoni, or hard salami, sliced tomatoes, red onions, mushrooms, bell peppers… Get creative!
Cook in a medium-high skillet until tortillas are browned and cheese is melted. Cut into wedges and serve with hot, homemade marinara sauce for dipping.
Have you ever made lacto-fermented, nut-free pesto? What types of dishes do you love pesto with?
Free CHEAT SHEET: “Create Your Own Ferments” Fermenting Formulas
Want to create your own safe-to-eat and delicious fermented salsas, chutneys, pickles or krauts? Need to know how long to ferment, how much salt to add, and how to store?
This cheat sheet will give you formulas for all types of ferments (even fruit preserves, pickled meats, and condiments) – so you can “create your own” ferments with confidence.
This post was featured in 50 Fermented Salsas, Dips, and Spreads.
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