If you're like me and have a tree nut allergy, traditional pesto is off the table. But that doesn't mean we have to miss out on that fresh, herby goodness. This nut-free pesto is my go-to solution—quick, flavorful, and completely safe for those of us avoiding nuts.
If you have a garden overflowing with fresh basil, this is the perfect recipe for you! Pesto is my favorite way to use up any extra basil. This recipe is quick—just 5 to 10 minutes—and made with simple ingredients you probably already have. I mix in baby spinach to stretch the basil and sneak in a few extra greens. For picky eaters– don't worry, you can't taste it, but it gives the pesto a nice bright color.
I use this pesto on everything—pasta, Air Fryer Caprese Chicken, roasted veggies, even on sandwiches. If I want something fresh but filling, I toss it into my Pesto Orzo Salad.
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Key Ingredients
- Fresh basil leaves. There are many different types of basil, but sweet basil is what we will be using in this recipe. This is what you will find in your local grocery store and what you are probably growing in your garden.
- Baby spinach. I like adding this as a way to sneak in extra leafy greens because you can't taste it. However, if you don't like the thought of spinach pesto, then you can leave it out and just use more basil leaves.
- Lemon. Lemon juice adds a slight tanginess to the pesto. Feel free to add some lemon zest for even more flavor.
- Garlic. I recommend using fresh garlic over pre-minced.
- Parmesan cheese. Pecorino Romano will also work. If you want to make this vegan, use a vegan cheese substitute, some nutritional yeast, or omit the cheese altogether.
See the recipe card below for quantities and remaining ingredients.
Instructions
Step 1: Add all of the ingredients to a high-powered blender or food processor.
Step 2: Cover and blend until smooth.
Sarah's Favorite
Food Processor
When I need to chop, blend, pulse or shred cheese I use my go-to food processor.
Recipe FAQs
It truly depends on your taste; however, this recipe makes enough pesto for ¾-1 package of pasta. I recommend about one tablespoon of pesto for every cup of cooked pasta. If you find that the sauce is too thick after adding it to the pasta, you can add some hot pasta water to thin it out.
You don't need to add anything when taking away the nuts in this recipe, but if you are looking to mimic the texture of classic pesto, you can add hemp seeds, sunflower seeds, or pumpkin seeds.
If you don't have a food processor, use a high-powered blender or even an immersion blender. You can also use the traditional mortar and pestle method, or just take a very sharp knife and finely chop the basil, spinac,h and garlic.
Sarah's Top Tips
- Use high-quality ingredients. I recommend using fresh basil and spinach, whole cloves of garlic, good olive oil and fresh Parmigiano Reggiano.
- If your pesto seems too thick, you can easily fix this issue by adding more oil. Start with 1 teaspoon at a time until it reaches the consistency you are looking for. If you notice it becomes too thin, you can always add some more basil or spinach leaves.
- Taste the pesto before serving and adjust the seasonings to your liking.
Serving Suggestions
Aside from pasta, pesto goes great with crispy baked chicken parmesan subs, pizza, and even as a spread on top of bread. If I have frozen pesto cubes, I will throw one into my Authentic Italian Pasta Sauce to add some additional flavor.
One of my favorite things about this easy pesto recipe is that it is such a versatile sauce. I love using it in cozy baked dishes like my pesto chicken lasagna layered with noodles, cheese, and sauce.
Storage
Fridge: Nut-free pesto will stay good for about two weeks in the fridge. Store it in an airtight container or jar with a secure lid.
Freezer: Pesto freezes very well. Portion it into ice cube trays and once frozen, store them in a zip-lock bag. It will stay good for a few months. This is a great option for the winter months when there isn't a surplus of basil growing in your garden at home.
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Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Nut-Free Pesto Sauce (No Pine Nuts!) – 5 Minute Recipe
See the full post for extra tips and photos
Ingredients
- 1 cup fresh basil, packed
- 1 cup fresh spinach
- ¼ cup parmesan cheese
- ½ cup extra virgin olive oil
- ½ lemon, juiced
- 2-3 garlic cloves
- salt and black pepper, to taste
Instructions
- Add all of the ingredients to a high-powered blender or food processor and pulse until the mixture is smooth.
- Taste and season with additional salt and pepper, if desired.
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Sarah's Tips
- Use high-quality ingredients. I recommend using fresh basil and spinach, whole cloves of garlic, good olive oil and fresh Parmigiano Reggiano.
- If your pesto seems too thick, you can easily fix this issue by adding more oil. Start with 1 teaspoon at a time until it reaches the consistency you are looking for. If you notice it becomes too thin, you can always add some more basil or spinach leaves.
- Taste the pesto before serving and adjust the seasonings to your liking.
- Nut-free pesto will stay good for about two weeks in the fridge. Store it in an airtight container or jar with a secure lid.
- Pesto freezes very well. Portion it into ice cube trays and once they are frozen, store them in a zip-lock bag. The pesto will be good for a few months. This is a great option for the winter months when there isn't a surplus of basil growing in your garden at home.
Elizabeth Van Hyning says
How many cups does 8 servings make?
Sarah Hill says
Hi Elizabeth, the recipe yields about 1 cup.
Julianna E says
This was the most delicious pasta dinner recipe last night. Loved It.
Amy Niemann says
What amount is each serving? It says 6 servings. My fave pesto recipe!
Sarah Hill says
Hi Amy, I like to be very generous with my pesto but I think after thinking this through I may adjust the recipe to say 8 servings. I'd say you want about 1/4 cup per serving but it also depends on how you are using it. I'm so happy you love the recipe, let me know if you have anymore questions 🙂
Gloria says
Thanks for making a recipe for pesto without the nuts. I don't have an allergy, I just don't like the texture. And I planted three basil plants that decided to turn into bushes, so I needed to use it up.
Libby says
Always on the hunt for a great pesto recipe and this one was just that! Delicious!
Marsali says
this recipe was perfect for our family get together!
Wynona says
This is one of the best recipes I've ever tried! It's now a staple in our household.
jane says
So yum and very easy to make!
Sue says
My sister made this and sent some over to my house. Added a bit to steamed summer squash & asparagus and had a teaspoon of it just by itself. I could have eaten the the entire container with nothing else - it so DELICIOUS! I will make this myself, over and over again. Thank you!
Sarah Holt says
Thank you Sue!!
Nancy says
I am making this recipe again right now, this is my fourth time making it and I am tripling the recipe and putting it in the freezer
Love it!!
Sarah Holt says
I always freeze my pesto, it's the best and so easy to triple!!
Nancy says
Made this pesto last night with fresh baby spinach and basil that we are growing and served it with fresh fettuccine… yummy!!!!!
Didn’t miss the nuts at all!
Sarah Holt says
So happy you loved it!! We make this all the time 🙂