Nut-Free Pesto Sauce (No Pine Nuts!) – 5 Minute Recipe
This Nut-Free Pesto recipe 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.
Servings: 8 Servings
Calories: 136.22kcal
Equipment
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.
Video
Notes
- 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.
Nutrition
Serving: 1Serving | Calories: 136.22kcal | Carbohydrates: 1.2g | Protein: 1.44g | Fat: 14.37g | Saturated Fat: 2.38g | Polyunsaturated Fat: 1.46g | Monounsaturated Fat: 10.09g | Cholesterol: 2.13mg | Sodium: 53.68mg | Potassium: 45.11mg | Fiber: 0.33g | Sugar: 0.23g | Vitamin A: 535.85IU | Vitamin C: 5.41mg | Calcium: 49.27mg | Iron: 0.35mg
