Enjoy all the goodness of pesto, without the pine nuts! This nut free pesto recipe is as flavorful and delightful as the original, but in an allergy-safe form.
This simple recipe is made in under five minutes. With such easy ingredients, you’ll be amazed at the flavor it adds to everything it touches.
This nut free pesto recipe makes a delightful appetizer or topping for so many of your favorite meals. It’s a wonderful topper for fish, pasta, chicken and steak, but you can serve it as a spread on salads and sandwiches, too.
No matter how you use it, it adds a bright, lemony zest everywhere it goes.
Our nut free pesto recipe is more than just a gorgeous green color! It’s also low carb, low fat, and filled with all the fresh goodness of basil, lemon juice, parmesan cheese and more.
While my classic basil pesto is a family favorite, there are times when we need to provide nut free options to visiting family. This is a perfect recipe for those occasions!
Nut Free Pesto
If you love pesto, keep reading! Nut free pesto is just as delicious as the original. We’re showing you where to use it and so much more.
Why You’ll Love It
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- Basil – Choose a fresh bundle, packed tightly for measuring.
- Minced garlic – Learn more about how to mince garlic here.
- Lemon Juice – Fresh squeezed is ideal for this nut free pesto. However, you can take a shortcut if you need to, and buy bottled lemon juice.
- Parmesan Cheese – Fresh grated cheese is best. Learn how to grate cheese here.
- Salt
- Black pepper
- Extra Virgin Olive Oil
Variations
- Basil – Sub the basil in this recipe with parsley for a parsley pesto.
- Red Pepper Flakes – Add a little heat.
- Pesto Rosso – Add sun dried tomatoes.
- Replace the Cheese – To keep it vegan you can substitute parmesan with nutritional yeast.
- Lemon – A squeeze of lemon juice adds a little zest.
How to Make
- Add all ingredients (except olive oil) to a blender or food processor.
- Slowly drizzle in the olive oil as you blend the other ingredients.
- Store in a container with an airtight lid, or follow the tips below to freeze your pesto.
Tips
- This recipe makes approximately 3/4 cup of pesto.
- To keep your basil fresh, trim the stems and place in a jar or vase filled with water (much like you would for fresh flowers).
- Cover the container loosely with a plastic grocery bag and store in the refrigerator to preserve freshness.
- Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Serving Suggestions
- Add to mashed potatoes or mashed cauliflower
- Top steak, chicken, seafood or porkafter preparing
- Pesto Pasta
- Brush onto chicken to make pesto chicken
- Make pesto dip
- Spread onto Crostini
- Add 2 tablespoons into artisan bread dough before baking
How to Store
- Room Temperature – Pesto can sit out at room temperature for up to two hours. After that, refrigerate to preserve freshness.
- Refrigerate – Transfer this nut free pesto to an airtight container. If you’d like, add a layer of olive oil to prevent the basil from oxidizing. This recipe keeps in the refrigerator for up to a week.
- Freeze – Pesto freezes well. Freeze pesto in an ice cube tray (or sheet pan), then transfer to a freezer bag.
Frozen pesto stores beautifully for up to six months. Defrost the cubes in your fridge overnight, or stir the cubes directly into hot pasta for the easiest sauce.
More Pesto Inspiration
Nut Free Pesto
Ingredients
- 2 cups basil fresh, loosely packed
- 1 tablespoon minced garlic 2-3 garlic cloves
- 2 tablespoons lemon juice fresh is best, bottled will work too.
- ¼ cup parmesan cheese fresh grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup extra virgin olive oil
Instructions
- Add basil, garlic, lemon juice, parmesan, salt and pepper to a blender or food processor.
- Slowly drizzle in the olive oil as you blend the other ingredients.
- Store in a container with an airtight lid, or freeze your pesto for later use.
Julie’s Tips
How to Store
- Room Temperature – This pesto can sit out at room temperature for up to two hours while serving. After that, it should be refrigerated to preserve freshness.
- Refrigerate – Transfer to an airtight container. Adding a layer of olive oil will prevent the basil from oxidizing. It will keep in the refrigerator for up to a week.
- Freeze – Pesto freezes well. Freeze pesto in an ice cube tray (or sheet pan) and then transfer to a freezer bag.
