Pesto Recipe

Nut-Free

This Spinach and Basil Pesto comes together in just a few minutes and is the perfect sauce for your favorite pasta, sandwiches and more. It's made without pine nuts so it's great for anyone with nut allergies.

Kitchen Tools Needed

Food processor

Flour Bowl

DOWNLOAD YOUR FREE 30-MINUTE RECIPE COOKBOOK NOW!

Ingredients

Basil | Spinach Lemon juice | Olive oil Parmesan | Garlic Salt | Black pepper

Add all of your ingredients to a food processor or high-powered blender.

Instructions

Blend or pulse until smooth.

Instructions

FREQUENTLY ASKED QUESTION

How long does pesto last in the 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. Can I freeze leftover pesto? Yes! 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.

TOP TIP

Use high-quality ingredients. I recommend using fresh basil and spinach, whole garlic cloves, good olive oil and fresh Parmigiano Reggiano.

Scribbled Underline

Hi, I'm Sarah!

Real food, real quick. My goal is to bring you delicious recipes without having to spend hours in the kitchen. Let me take the planning out of your day by supplying you with easy-to-make recipes for breakfast, lunch, dinner and even dessert!

Follow me on Instagram