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Close up of fresh basil pesto without nuts in a bowl with a wooden spoon.

Best (Nut-Free!) Pesto Recipe

Forget the pricey pine nuts! This Nut-Free Basil Pesto is bright, garlicky, and just as delicious as the classic. I first learned this nut-free version in culinary school as a simple salad dressing, and it quickly became my go-to for everything. Toss it with pasta, drizzle it over grilled chicken, or spread it on sandwiches. There’s no wrong way to enjoy it!
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Prep Time 10 minutes
Servings: 4 servings (about 3/4 cup)
Course: Sauce
Cuisine: American, Italian
Calories: 301
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup fresh basil packed
  • ½ cup spinach or other greens
  • ½ cup extra virgin olive oil
  • 1 lemon juiced
  • 3 Garlic cloves
  • ½ cup freshly grated parmesan cheese reduce to ¼ cup if using pre-grated.
  • Salt to taste

Method
 

  1. 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.
  2. Once the mixture is blended and all the olive oil is added, give it a taste to adjust for salt.
  3. Serve with pasta or store in the fridge for up to 5 days and use on salads, sandwiches and more!

Nutrition

Serving: 1servingCalories: 301kcalCarbohydrates: 4gProtein: 5gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gCholesterol: 9mgSodium: 786mgPotassium: 97mgFiber: 1gSugar: 1gVitamin A: 772IUVitamin C: 17mgCalcium: 174mgIron: 1mg

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.

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