5 Ingredient Salt-Free Pesto Recipe

Salt-Free Pesto Sauce
5 from 2 votes
Sodium49 mg
Potassium 29 mg
Phos 18 mg
Protein 1 g
Cals 100 kcal
Carbs 1 g
Sometimes less is more in cooking, including this easy 5 ingredient salt-free pesto recipe. Using a food processor this recipe can be made in under 10 minutes. I grow lots of basil and always end up with too much. The solution? I make tons of pesto and store it in the freezer until I need it! Pesto goes great with pasta dishes, risotto, sandwiches and more.
Prep Time 5 mins
Cook Time 2 mins
Total Time 7 mins

5 Ingredient Salt-Free Pesto Recipe

Course Appetizer, Dinner, Lunch
Cuisine American, Italian
Servings 12 servings
Calories 100 kcal

Ingredients 

  • 2 cups Basil Leaves
  • ¼ cup Pine Nuts
  • 2 Garlic Cloves
  • ½ cup Extra-Virgin Olive Oil
  • ¼ tsp Salt

Instructions 

  • In a food processor combine the basil, garlic, pine nuts, and salt. Pulse until smooth.
  • With the motor running slowly drizzle in the oil until fully incorporated. Enjoy fresh or freeze for up to 3 months.

Nutrition

Nutrition Facts
5 Ingredient Salt-Free Pesto Recipe
Amount Per Serving (0.25 cup)
Calories 100 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 49mg2%
Potassium 29mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 211IU4%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 1mg5%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 2mg13%
Vitamin K 24µg23%
Calcium 8mg1%
Copper 1mg50%
Folate 4µg1%
Iron 1mg6%
Manganese 1mg50%
Magnesium 10mg3%
Phosphorus 18mg2%
Selenium 1µg1%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Pesto
Tried this recipe?Let us know how it was!

4 thoughts on “5 Ingredient Salt-Free Pesto Recipe”

  1. 5 stars
    Turned out delicious! I wonder if I could cook the garlic a bit next time. I’m not a huge fan of raw garlic…. even though this was very good. I was given the suggestion to mince and saute the garlic before making the sauce and I’ll try that this next time.

    • Hello again!

      Thanks for the kind words. I’m confident the sauteed garlic will be delicious. I make a bruschetta where I do the same thing with the garlic. If you really want that nice roasted garlic flavor more prominent throughout the pesto, you can add the oil from the pan where you sauteed the garlic, in with the oil that the recipe calls for.

      -Anthony

    • Joy,

      My apologies. The original recipe had 1/2 cup parmesan cheese.

      I changed it to .5 tsp of Salt and forgot to add the salt to the list of ingredients. It’s fixed now.

      Thank you!

      Best,

      Anthony

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