This nut-free pesto is a fresh, herby sauce made with basil, baby spinach, garlic, and Parmesan - all the flavor of classic pesto without any nuts. It comes together in just 5-10 minutes and is perfect for anyone avoiding tree nuts or simply looking for an easy, versatile pesto they can make at home.
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. The added spinach helps stretch the basil, adds a bright green color, and blends right in without changing the flavor.
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. And if I'm in the mood for a quick weeknight pasta, my 20-minute pesto sausage pasta is one of the first places this homemade pesto gets used up.
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Key Ingredients
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.
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 and is perfect for when you're in the mood for pesto chicken meatballs!
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Nut-Free Pesto Sauce (No Pine Nuts!) - 5 Minute Recipe
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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.
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.
Kirsten says
Loved this and was a hit with the husband. This recipe is my inspiration to grow basil on my deck again this year, it's about time to make a bunch while the plant lasts. Thank you for sharing, i'm not a fan of any nut really and this is so tasty!
Sarah Hill says
Love to hear this Kirsten! My basil plant is so big, I need to make a batch of pesto myself.
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 🙂