Basil Pesto Without Garlic (5 Minute Recipe!)
Sometimes you just want a nice pesto without the garlic and I’m here for those times. This pesto is flavorful, creamy and perfect for anywhere you like to use pesto.
Classic pesto with garlic is one of my favorite sauces! But sometimes raw garlic cloves can be a bit much or a little hard on the stomach (hi, that’s me). So I came up with this recipe for a delicious pesto without garlic for those times when you want that creamy pesto flavor without any raw garlic (or for the non-garlic lover in your life). It’s easy and full of flavor. Let’s make it!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Ingredients
Pesto Without Garlic
- arugula – I chose to use arugula here because it is probably the most flavorful leafy green out there, I don’t like pure basil pesto sauce and I always add greens like fresh spinach or kale. Arugula is also great, especially when nixing a big-flavor ingredient like garlic. Also, I love growing fresh lettuce in my own garden! If you have the space, it’s well worth setting up a raised garden bed to get the freshest ingredients possible.
- fresh basil leaves – Basil and other fresh herbs grow nicely in my Aerogarden!
- roasted and unsalted pistachios – Traditional basil pesto is made with pine nuts but you can use many different types of seeds and nuts with great success. Some of my favorite ways to make pesto are with pumpkin seeds (pepitas) and walnuts. My walnut kale pesto is super tasty, too! I’ve also seen sunflower seeds being used to make pesto. But I chose to use pistachios this time because they are super flavorful and get really creamy when blended.
- avocado oil – You can also use extra virgin olive oil but I prefer avocado oil because it has a milder flavor. Avocado oil isn’t quite as ubiquitous as other cooking oils yet, but I can find it at most of the grocery stores in my area
- parmesan cheese – You can also try other hard, dry cheeses such as pecorino romano as well. If you’re looking for an easy vegan pesto recipe, my pepita pesto is also nut-free. Some recipes call for nutritional yeast in the place of cheese, but I would recommend checking out this great recipe if you’re looking to use that in the place of cheese.
- lemon juice – the citric acid in lemon juice helps brighten pesto’s flavor and also helps keep it that beautiful green color, among other things. If you are sensitive to acid like me, you might want to add a small amount of lemon juice the first time you make this, then add more to taste as needed
- salt – I used table salt but any type such as sea salt works here
- black pepper
How to make pesto without garlic
Pesto is as simple as placing all the ingredients in a blender or food processor and blending away until smooth. A few little tips:
Place the nuts in the blender first since they are the most work to grind. Add oil, lemon juice, and the rest of the ingredients on top.
Add the pesto to freshly cooked penne with a touch of pasta water for the ultimate creamy pesto pasta dish. Or try it on turkey pesto wraps, pesto turkey sandwiches, pesto orzo pasta salad and more!
Storage Instructions
To store homemade pesto, place it in an airtight container or a freezer bag in the fridge for up to a week in the refrigerator or up to 6 months in the freezer.
Tried this recipe?
If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you!
You can also connect with me on Instagram and Pinterest.
More easy sauces
Pesto without Garlic
Sometimes you just want a nice pesto without the garlic and I’m here for those times. This pesto is flavorful, creamy and perfect for anywhere you like to use pesto.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup pesto 1x
- Category: condiment
- Diet: Vegetarian
Ingredients
- 1/2 cup roasted and unsalted pistachios
- 2 cups packed arugula
- 1/2 cup fresh basil
- 1/2 cup grated parmesan
- 1/3 cup avocado oil
- 3 tbsp lemon juice
- 1/2 tsp salt
- heavy pinch of black pepper
Instructions
- Add pistachios, oil and lemon juice to a blender, then add remaining ingredients. Blend until smooth.
Notes
If you want to enjoy this pesto on pasta – cook 8 oz pasta according to packages directions. Reserve 1/3 cup of pasta water and mix with pesto and cooked pasta.
