If you are looking for a pesto without pine nuts recipe that is simple, flavorful, and tastes delicious give this a try, as it combines fresh ingredients to give you the basil pesto taste you love without the nuts!
Pesto Without Pine Nuts
In our home, we are huge pesto fans. On any given day, you can walk into our house and find a collection of pesto in the fridge and the freezer for pesto chicken pizza, grilled chicken pesto pasta, and sheet pan chicken, just to name a few!
I used to rely on the big ol’ Costco size containers of Costco until I discovered just how easy it is to make your own basil pesto.
I love making nut free pesto, just in case someone stops by for dinner who has a nut allergy.
When I say easy, I really mean it! In less than 5 minutes you will have homemade nut free pesto ready for your family to enjoy!
This nut free pesto recipe is so convenient because there is no toasting nuts or anything like that, it is a matter of preparing the ingredients and blending them in the food processor and enjoying.
Nut Free Pesto
- Prep Time: 5 minutes
- Cook Time: 0
- Total Time: 5 minutes
Makes 1 cup of pesto sauce which is the perfect amount for an entire box of pasta, a whole pizza or to use as a marinade.
Ingredients for Pesto Without Pine Nuts:
- fresh basil leaves
- garlic cloves
- parmesan cheese
- extra virgin olive oil
- salt
- pepper
See the recipe card at the end of the post for ingredient amounts and full details.
How to Make Nut Free Pesto
Making Nut free pesto is as easy as 1-2-3!
- First, you want to remove the stems from your fresh basil.
- Then, you will place all your pesto ingredients in a food processor and grind until they are mixed well!
- Your Pesto without Pine Nuts is ready to enjoy!
Tips and Tricks for Making No Nut Pesto
- Fresh basil is the key to making homemade pesto. Do not try to use dried basil because it does not have the water or natural oils that are needed to make pesto. These two key ingredients are what helps pesto be creamy and delicious.
- Treat Basil with care. Everyone always wonders why basil turns brown, it is caused by oxidation. So be sure to handle it just as much as you need to. This includes adding it last to the blender so it is not over chopped.
- Don’t forget the salt. Salt helps break down the basil, so you don’t want to leave it out with this pesto
- When storing your leftover pesto in the fridge, add a layer of olive oil on the top. This helps it stay fresher (and green) longer.
Common Pesto Substitutions
We have all been there when we want to make a homemade pesto only to find that we don’t have all the ingredients, but pesto can be any combination of herbs, cheeses, and nuts (or no nuts).
What can I use instead of Pine Nuts in Pesto?
One of the reasons I love this pesto recipe is that it doesn’t use pine nuts, or any nuts for that matter. Not only does this significantly reduce the cost of your pesto, but it prevents any allergy issues.
If you love adding nuts to your pesto, but don’t have pine nuts, you can try:
- Almonds
- Pistachios
- Hazelnuts
- Sunflower Seeds
What can I use instead of Basil in Pesto?
When basil is not in season, or you find yourself without any, try these basil substitutes for pesto:
- Spinach
- Cilantro
- Carrot Tops
- Arugula
- Mint
Using these substitutions will change the flavor of your pesto, but it could make for an interesting flavor combination that you love!
What can I use instead of Parmesan Cheese?
If you find yourself without Parmesan cheese when you do to make pesto you want to make sure that you use a hard/salty cheese. The saltiness helps break down the basil which is what you need. Try:
- Pecorino Romano
- Asiago
- Or another hard, salty cheese.
What causes Pesto to turn brown?
Pesto turns brown because it is the fresh-cut basil being exposed to the air. This causes a chemical reaction called oxidation.
If you want to prevent this you can blanch your basil leaves in boiling water for a few seconds until they are bright green.
How do you save homemade no nut pesto?
If you have unused homemade pesto, it is easy to save. You can either place it in an airtight container in the fridge for about 4 days.
Or you can freeze it. I like to freeze it in ice cube trays.
Place the pesto in the trays with a thin layer of olive oil on the top. Once completely frozen, remove and place in a freezer bag. This will last up to 6 months.
How do you unfreeze pesto?
To unfreeze pesto you will want to place it in a dish and let it sit on the counter at room temperature for about 30 minutes.
If it is still frozen stir it a bit and then place it in the microwave for about 10 seconds.
Stir, and repeat until it is no longer frozen.
What can I use Pesto for other than Pasta?
Pesto is so versatile, well beyond pasta! We love to use homemade pesto without pine nuts for:
- Chicken Pesto Pizza
- Mix into Salad Dressings
- Roasted Potatoes with Pesto
- Toss your Veggies in it
- Grilled chicken pesto pasta
- Marinade your chicken with it
- Use on Bruschetta
- Mix into your Mashed Potatoes.
- Use on Chicken Panini Sandwiches
Share in the comments how your no nut pesto turns out! Also, share with us any pesto substitutions that you love so that we can try them!
Check out these Awesome Recipes that use Homemade Pesto!
Love what you see? Leave a comment and don’t forget to rate it below! We always love knowing how your recipe turns out! Don’t forget to tag me on Instagram @micheletripple to show me your finished product!
Pesto without Pine Nuts
This pesto without pine nut recipe is so simple to make and tastes delicious as it uses fresh ingredients to give you the pesto taste you love without the nuts.
Ingredients
- 2 cups fresh basil leaves, stems removed
- 2 garlic cloves
- ½ cup freshly grated parmesan cheese
- ¼ cup high-quality extra virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Remove the stems from your fresh basil.
- Place all your pesto ingredients in a food processor and grind until they are mixed well.
Notes
- Fresh basil is the key to making homemade pesto. Do not try to use dried basil because it does not have the water or natural oils that are needed to make pesto. These two key ingredients are what helps pesto be creamy and delicious.
- Treat Basil with care. Everyone always wonders why basil turns brown, it is caused by oxidation. So be sure to handle it just as much as you need to. This includes adding it last to the blender so it is not over chopped.
- Don’t forget the salt. Salt helps break down the basil, so you don’t want to leave it out with this pesto recipe without nuts.
- When storing your leftover pesto in the fridge, add a layer of olive oil on the top. This helps it stay fresher (and green) longer.
Looking for More Great Recipes?
Michele Tripple is a renowned author and expert in the fields of parenting, relationships, and personal development. With her degree in marriage and family studies, her experience as a Family Life Educator, and over a decade of experience as a professional writer, Michele has authored books that provide practical advice and insights into improving family dynamics and personal growth. Her work is celebrated for its blend of research-driven information and relatable, real-world applications. Michele has been a keynote speaker at conferences and has contributed to numerous publications and media outlets, solidifying her reputation as an authoritative voice in her field and helping families build relationships.
How much does this recipe make?
Just stumbled on this. I’m going to make a big batch for my son who has nut allergies! He will be very happy! Thank you.
This makes me so happy that you found this pesto recipe! I can’t wait to hear how it turns out!!
This pesto WAS fabulous. Thanks 🙂
I’m so glad you liked it! It’s my favorite pesto recipe!