Nut Free Pesto
Forget the pricey pine nuts, this Nut-Free Basil Pesto is bright, garlicky, and every bit as delicious as the classic! I actually learned this version in culinary school as a salad dressing (yep, no nuts!), and it quickly became my go-to for everything. Toss it with pasta, drizzle it over grilled chicken, spread it on sandwiches, there’s no wrong way to use it!
When I went to culinary school, one of the most important things I learned was how to make a good sauce. They teach us that the secret to a truly good pesto is all about balance! In this case, the right mix of herbs, olive oil, lemon, and salt will make a basil pesto sauce that tastes fresh, vibrant, and seriously addictive.
And yes, I skip the pine nuts! They do add a nutty richness and thicker texture, but I actually prefer mine a little lighter and smoother. I also toss in a handful of spinach. Not only does it boost the color, but it’s an easy way to sneak in a little extra green.
Once you realize how quick, budget-friendly, and delicious homemade pesto can be, you might not ever reach for store-bought again! Plus, since it’s nut-free, everyone can enjoy it. Trust me, you’ll want to keep a jar of this in your fridge at all times!!
Why You’ll Love This Nut Free Basil Pesto Recipe
- It’s completely nut free. Whether you have an allergy or simply want a more affordable option, this recipe skips the nuts without sacrificing flavor or texture!
- Ready in 15 minutes. Just blend everything together, no chopping or cooking. Ideal for weeknights or quick lunches.
- Bright, fresh flavor. Basil, lemon, garlic, and parmesan create that classic pesto taste you love, with spinach adding nutrients and beautiful color!
- Versatile and meal-prep friendly. Use it on pasta, sandwiches, salads, bowls, roasted potatoes, eggs, and more. It also stores great in the fridge or freezer.
- Budget friendly. No pricey pine nuts or cashews, just simple, everyday ingredients.
What is basil pesto sauce?
Basil pesto is a traditional Italian sauce made from fresh basil, olive oil, garlic, parmesan cheese, and nuts (usually pine nuts). Traditionally, it gets combined in a mortar and pestle, but here everything gets blended together to create a vibrant green, herby sauce.
This version keeps all the flavor but removes the nuts entirely, making it allergy-friendly and more affordable!
Basil Pesto Sauce Ingredients
- 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.
Nut Free Pesto Variations & Substitutions
- Greens: Swap spinach for arugula, kale, or even fresh parsley.
- Citrus: Use lime instead of lemon for a slightly different citrus note.
- Spice: Try adding a pinch of red pepper flakes for subtle heat.
- Vegan: Make it dairy-free by replacing the cheese with nutritional yeast.
Pecorino Romano vs Parmesan in Pesto
Pecorino Romano has a sharper, saltier flavor and adds a punchy savory note to pesto. Parmesan is milder and nuttier, giving the sauce a slightly creamier finish. You can use either (or even a mix of both) depending on what flavor you prefer!
How to Make Nut Free Pesto
For the full list of ingredients and instructions, click here.- 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!
Lauren’s Top Tips for the Best Pesto Recipe
- Use fresh basil, not wilted leaves. The quality of your basil makes all the difference, so make sure you use bright green leaves here.
- Stream the olive oil slowly. This helps emulsify the pesto, creating a thicker, creamier texture that coats pasta beautifully.
- Don’t skip the lemon! It balances the richness of the cheese and olive oil while keeping the pesto vibrant and fresh for longer.
- Taste and adjust at the end. I encourage you to trust your instincts here. Every batch of basil, cheese, and lemon is slightly different, so add salt or more lemon to make it taste just right!
How to Use Nut Free Pesto
This nut free pesto recipe is endlessly useful. 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!
How to Store Nut Free Pesto
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.
Freezing Leftover Nut Free Pesto
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.
Basil Pesto Sauce FAQs
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!
Yes! This recipe is completely nut free but still creamy and flavorful thanks to the cheese and olive oil.
Yes! You can make “pesto” using other leafy greens like arugula, parsley, cilantro, kale, or even spinach. The flavor will change depending on the greens you choose.
Nutritional yeast is the best dairy-free alternative in basil pesto. You can also use Pecorino Romano if you tolerate dairy but want a sharper flavor.
Absolutely, you can use a blender! If using a blender, you may need to stop and scrape the sides a few times or add a little extra oil to help it blend.
You can use extra parmesan, sunflower seeds, pumpkin seeds, or even a small avocado to mimic the rich texture nuts normally add, though this basil pesto recipe doesn’t require any!
More Favorites to Try
- Quinoa Pesto Chicken Bowl
- Mediterranean Chicken Thigh Recipe
- Best Roasted Potatoes
- Healthy Buffalo Chicken Bowls
- Mediterranean Quinoa Bowl
Best (Nut-Free!) Pesto Recipe
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!
Nutrition
Notes
-
- Use fresh basil, not wilted leaves. The quality of your basil makes all the difference, so make sure you use bright green leaves here.
- Stream the olive oil slowly. This helps emulsify the pesto, creating a thicker, creamier texture that coats pasta beautifully.
- Don’t skip the lemon! It balances the richness of the cheese and olive oil while keeping the pesto vibrant and fresh for longer.
- Taste and adjust at the end. I encourage you to trust your instincts here. Every batch of basil, cheese, and lemon is slightly different, so add salt or more lemon to make it taste just right!
- Store pesto in an airtight container in the fridge for up to 5 days.
