No pine nuts on hand? You can substitute walnuts, almonds, or pistachios. For a nut-free recipe, substitute sunflower seeds for pine nuts. [2] X Research source
You can make your pesto thinner by using less cream, or by substituting half-and-half for heavy cream. Creamy pesto can be vegan-friendly with just a few alterations. Simply switch out your heavy cream for cashew milk, and substitute your parmesan with vegan parmesan or with ¼ cup (85 g) of nutritional yeast. [4] X Research source
Pesto is extremely versatile. You can use your creamy pesto as a salad dressing, vegetable dip, or pizza sauce. Creamy pesto is naturally gluten-free. For gluten-free dishes to serve with your pesto, try celery, gluten-free toast, or zucchini noodles, aka zoodles. Creamy pesto is keto-friendly. This rich and cheesy sauce is high in fat, but low on carbs, making it an ideal snack for keto dieters. [6] X Research source
You can also press plastic wrap directly onto the surface of the pesto before sealing it in its container to limit its exposure to air. [8] X Research source Another way to preserve your pesto’s freshness is to drizzle a thin layer of olive oil on top of your sauce before sealing it. [9] X Research source To deactivate the enzyme that causes browning, blanch your basil before making your pesto: place the basil in boiling water for 30 seconds, briefly shock it in ice water, then dry the basil. [10] X Research source
The most convenient way to freeze pesto is in an ice cube trays. Spoon it into an ice cube trays until frozen, then remove pesto cubes and store them in an airtight container. This way you won’t need to thaw all pesto at once, but only take the amount needed for each recipe.
