Easy Nut Free Basil Pesto Sauce Recipe

Today you will learn how to make pesto sauce without nuts! This easy nut free basil pesto sauce recipe doesn’t include pine nuts, sunflower seeds, or pumpkin seeds! And it’s a 100% deliciously versatile sauce that couldn’t be any easier to make.

If you have a surplus of basil this summer, with only a handful of ingredients, this delicious pesto recipe will become one of your favorite things to keep on hand. Try it with my Best Italian Pasta Salad with Sun-Dried Tomatoes, drizzle onto this Chicken Parmesan, even place a frozen pesto ice cube into a pot of rich homemade spaghetti sauce!

Family members and friends with nut allergies often miss out on traditional basil pesto. This nut free basil pesto says love more than “going out of your way” to create a beautiful creamy dish just for them. My son who has a severe tree nut allergy loved this nut-free recipe!

About Lovely Pesto Sauces 

Pesto is a bright green marinade, topping, or dressing made from pulverizing the ingredients and adding in the base- which is olive oil. Then herbs like basil, sage, oregano, and more are added with other seasonings, and cheeses to round out and balance the sauce. Often pine nuts are included in the recipe, but I needed to make a nut-free pesto version. And it is every bit as good!

Originally made in Italy, the chefs there would use a Mortar and Pestle to crush the fresh herbs and salt together and make a paste. In fact, the word pesto is a Genovese term, which means to pound or to crush. Now, we are lucky to have food processors to speed up the process!

Pesto Sauce Ingredients

The full list of ingredients and instructions is in the printable recipe card at the end of this post.

• Baby Spinach Leaves | Baby spinach is what you want here because smaller leaves are more tender and have a sweeter flavor than regular spinach. 
• Fresh Basil Leaves | Fresh is best here, which is why during summer harvest this is a great recipe!
• Olive Oil | This recipe calls for regular olive oil; the full flavor works well here. 
• Garlic Cloves | If you’re sensitive to garlic, use half and add as your taste desires.
• Lemon Juice | Like when we pour lemon juice over fruits to keep them fresh, the same applies here. Fresh lemon juice will keep that pesto bright and brighten up the flavor.
• Parmesan Cheese | In a parmesan pesto, the cheese serves as a thickener and gives it a salty, nutty bite.
• Salt and Pepper | Start small, and you can always add as needed- to taste!

How to Make Pesto Sauce without Nuts

First, wash and clean the baby spinach and fresh basil leaves. Make sure you pat them dry so you do not add excess water to the pesto. 

Except for the olive oil, throw all the ingredients into the blender or food processor (love this mini one, perfect for this skinny basil pesto!)

Then carefully drizzle the olive oil over the ingredients to keep them from clumping together and blend again.

That’s all! Easy, right?

Substitutions

• Leafy Greens | Use kale, cress, or any leafy greens you have on hand.
• Basil Leaves | Other alternatives are spinach, parsley, cilantro, or mint.
• Olive Oil | Extra virgin olive oil can be substituted if you prefer a more robust flavor, such as walnut or truffle oil.
• Parmesan Cheese | Nutritional yeast is very similar and a great sub. It’s considered a “complete protein,” meaning it provides all nine of the essential amino acids our bodies can’t make on their own. Also, pecorino Romano cheese is a choice often used as well. 
• Garlic Cloves | Oregano is a common and easy replacement here. 
• Lemon Juice | There are lots of options to choose from, like lime juice, orange juice, vinegar, lemon zest, or citric acid.

Variations

• Roasted Red Peppers and Almonds  | Cut up some red peppers and roast them in the oven with a little olive oil. Then add sliced almond for a little crunch. 
• Pine Nuts | Traditional pesto uses pine nuts or pinyon nuts, if desired, add a small handful to the food processor. Also common are using walnuts or almonds in pesto.
• Red Pepper Flakes | Turn up the heat for those with spicy tastebuds and add these babies. 
• Sun-Dried Tomatoes | Everything is better with beautiful sun-dried tomatoes.
• Honey | Tone it down a bit and add some sweetness with a little bit of honey. 
• Thai Basil Pesto | Unlike its cousin, Italian basil (aka Genovese basil), Thai basil has sturdy, resilient leaves that stand up well to extended cooking times and prolonged heat. Italian basil is sweet and smooth and does not hold up well under heat.
• Basil Mint Pesto | Omit the spinach, add additional basil and a handful of fresh mint.
• Cilantro Basil Pesto | Do the same as above, only using fresh cilantro instead of mint!

Storage Tips

Store in the fridge in an airtight container or jar for up to 2 weeks. To avoid the pesto oxidizing and turning brown when the air hits it, press plastic wrap directly onto the pesto and refrigerate, or pour a little olive oil over the top to seal.

Storage times are in dispute, but if sealed in an airtight container I’ve had it last longer than 7 days, as always smell it — if it smells funny or has any fuzz growing on it, you should probably toss it.

This nut-free pesto also freezes for up to 4-6 months. Ice cube trays make it quick and handy to just pop out when you need one. Simply place them in a Zip-lock freezer bag and freeze. Then thaw overnight in the fridge, stir and use as desired. Or just spoon into a zip-lock bag and freeze, preserving the bright green color.

Frequently Asked Questions

Entrees To Go With Your Nut-Free Pesto Recipe

• Shish Kebabs {Beef or chicken Marinade}
• Delicious Antipasto Pasta Salad
• Drizzle on this Chicago-Style Deep Dish Pizza or any pizza!
• One Pan Tuscan Chicken in Parmesan Cream Sauce
• Stir a little into this flavorful One-Pot Lemon Garlic Pasta Recipe
• Use as a dipping sauce for these Air Fryer Steak Tips (Bites)

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