Fresh Basil Pesto Sauce (Without Pine Nuts!)
This nut-free fresh basil pesto sauce is everything you want in a sauce: fresh, garlicky, lemony, and rich with olive oil and parmesan. It’s simple to make and seriously good on just about everything!
The Best Nut-Free Pesto
I’ve made a lot of pesto over the years, but this is the one I keep coming back to. It’s simple, fresh, and skips the nuts, which I actually prefer, especially when I want a pesto that’s pourable or spoonable, not clumpy. The lemon adds brightness, the spinach makes it extra green, and the flavor is just right on everything like a wide variety of bowls!
When I was first testing this pesto recipe, I found that I would buy a package of basil and still not have as much pesto as I wanted. So I started adding spinach or other greens to increaste the volume without altering the taste much! And I love that it feels like a “use-what-you-have” sauce. You can adjust the greens, use pre-grated cheese if that’s what you’ve got, and still end up with something totally delicious!
Ingredients You Need
- Fresh Basil Leaves: The star of the show! Use only the leaves and tender stems for the best flavor.
- Spinach or Other Greens: Mellow out the basil and boost the vibrant green color. Arugula, carrot tops, or baby kale also work.
- Extra Virgin Olive Oil: Adds richness and helps everything blend smoothly. Use a high quality olive oil for the best flavor.
- Lemon Juice: Brightens up the sauce and keeps it tasting fresh longer.
- Garlic Cloves: Adds bold, punchy flavor. Feel free to start with 2 if you’re garlic-sensitive, or up to 4-5 if you’re a garlic girly!
- Parmesan Cheese: Freshly grated parmesan is the best option. If you have pre-grated, use less and add more to taste.
- Salt: Just a pinch to start, then taste and adjust as needed.
How to Make Easy Fresh Basil Pesto
For the full recipe and instructions, see below.
- Combine basil leaves (remove any thick stems), spinach, garlic cloves, parmesan, a pinch of salt, and freshly squeezed lemon into a food processor. Blend on high, while slowly pouring in the olive oil.
- Once the mixture is blended and all the olive oil is added, give it a taste to adjust for salt.
- Serve with pasta or store in the fridge for up to 5 days and use on salads, sandwiches and more!
How to Use It
This pesto is endlessly useful. Toss it with warm pasta, drizzle it over grilled vegetables, or spoon it onto your favorite sandwiches. To use it with pasta, simply toss the pesto with freshly cooked pasta and a splash of the starchy pasta water to help it coat each strand evenly. It’s perfect with spaghetti, penne, or even cheese tortellini.
I also love using it as a marinade for chicken in my pesto marinated chicken recipe. Just coat chicken thighs or breasts with pesto and a little extra salt and pepper, then grill, sear or bake. It’s also amazing in pesto chicken bowls with quinoa, roasted potatoes, and some fresh cherry tomatoes. You really can’t go wrong!
Storage
Store pesto in an airtight container in the fridge for up to 5 days. To help prevent browning, press a small piece of plastic wrap directly on top of the pesto before sealing the lid. You can also freeze pesto in ice cube trays or small jars for up to 3 months. Just defrost in the fridge overnight or stir directly into hot dishes.
Frequently Asked Questions
Yes! Just know the flavor will be more intense. I typically add spinach because it adds more volume to the pesto and it is cheaper than buying more basil!
I find that pesto without nuts is smoother and easier to drizzle, especially on bowls or as a marinade. It also makes it more allergy-friendly and pantry flexible. If you’d like to add pine nuts, throw about 1 tablespoon into the food processor with the rest of the ingredients!
The Best Nut-Free Basil Pesto Sauce
Ingredients
Method
- Combine basil leaves (remove any thick stems), spinach, garlic cloves, parmesan, a pinch of salt, and freshly squeezed lemon into a food processor. Blend on high, while slowly pouring in the olive oil.
- Once the mixture is blended and all the olive oil is added, give it a taste to adjust for salt.
- Serve with pasta or store in the fridge for up to 5 days and use on salads, sandwiches and more!
