Fermented Nut-Free Pesto

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!
Course Condiment
Author Lindsey Dietz



  1. Separate basil leaves from stem and wash them.
  2. Pack all of the leaves into a measuring cup.
  3. Add to a food processor or high-powered blender (I used my Blendtec).
  4. Next, add cheese, garlic, lemon juice, salt, pepper, and whey.
  5. With the blender on low, drizzle the olive oil in slowly.
  6. You may need to scrape down the sides a couple of times until it really gets going.
  7. Process until smooth and taste.
  8. Add more salt, pepper, or any of the other ingredients, if necessary.
  9. Transfer to a clean glass jar and close. 

  10. Leave on your counter or other warm place (out of direct sunlight) for 4 to 6 hours, then refrigerate.

Recipe Notes

*We like thisĀ veggie starter culture.