With just a few ingredients, bright flavor, 5 minutes of prep time, and zero nuts, this Nut-Free Pesto is perfect for dinner with the kids. Try it on pasta, pizza, sandwiches, and more!
This post is sponsored by Colavita.
Pesto has long been one of the green foods my kids actually adore, so I make and buy it regularly to have with pasta, on pesto pizza, and in pesto pizza rolls. And I love to make this nut-free option to save on the cost of pine nuts and to be able to send as a packed lunch idea, even in a nut-free building.
This pesto is fast and affordable to make, it has a super bright flavor, and it’s so easy to store. Plus, it’s ideal as a nut-free option.
This post is my latest collaboration with Colavita, my favorite source for Italian pantry staples. The company is family-owned and operated and makes pasta, olive oil, beans, sauces, and so much more. Shop in their online store for the best products.
(You may also like my Red Pepper Pasta Sauce, My Creamy Pesto, and my Spinach Pesto.)
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Ingredients You Need
Here’s a look at what you need to make this easy Nut-Free Pesto so you know what to have on hand and ready to go.
- Basil leaves: Fresh basil leaves give the pesto the classic flavor you expect, so look for a fresh bunch in the produce aisle, or in your garden if you have one.
- Parsley leaves: I like to add a little parsley to my pesto to help keep the color bright green.
- Olive oil: I like to use Colavita Extra Virgin Olive Oil in this recipe because it blends in so nicely and adds beneficial fats. It also has a mellow flavor that works well with the rest of the ingredients.
- Parmesan cheese: I prefer to use grated Parmesan cheese in this recipe to add flavor, saltiness, and creaminess.
- Garlic: Adding fresh garlic to pesto is a classic addition, though if you are at all worried it may be too strongly flavored for your kids, you can omit it.
- Sunflower seeds: I prefer to use roasted, unsalted sunflower seeds for the best flavor here, and as an affordable, nut-free alternative to pine nuts.
Step-by-Step Instructions
Below is an overview of how to make this Nut-Free Pesto so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and timing.
Step 1. Wash and dry the basil and parsley leaves.
Step 3. Pulse to grind, then gradually increase the speed to puree more smoothly. Season to taste with additional salt as needed.
Step 4. Serve or store in the refrigerator or freezer.
TIP: When storing in the refrigerator, leave space in the container to add a ¼ inch of olive oil to help keep air from reaching the pesto. This helps it stay green.
Frequently Asked Questions
You can add it to an ice cube tray, silicone freezer tray, or a plastic bag. Freeze, then thaw at room temperature or add right into hot pasta and stir to melt and coat the noodles.
You can use pumpkin seeds or use cottage cheese, white beans, or ricotta for other ways to make a creamy, nutritious sauce.
Be sure to add parsley to the mix with the basil and consider adding a squeeze of lemon juice, which will both work to keep the pesto bright green (and not brown). You can also blanch the basil leaves by dunking in hot water, then immediately ice water to maintain the color, though I find that extra step to be quite tedious.
How to Store
Store nut-free pesto in a jar in the refrigerator for up to a week. Top with a 1/4-inch of olive oil to keep air from hitting the pesto. (Less air means less chance the pesto will oxidize and turn brown.)
Or you can freeze it for up to 6 months (or longer) in an ice cube tray, freezer tray, or plastic storage bag. In my experience, freezing pesto, then using it maintains more of the green flavor than using it right after making it.
Best Tips for Success
- Add a squeeze of lemon juice for a flavor variation and to further help keep the pesto bright green.
- Serve with pasta or pizza.
- Mix with plain Greek yogurt to make a dip for veggies or pita bread.
- Use it to make a Pesto Pasta Salad to pack for lunch or share as an easy meal.
I’d love to hear your feedback on this recipe, so please comment below to share!
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Add the ingredients to a blender or food processor. (A blender will make a finer puree, though you can use either.)
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Blend very well until very smooth, stopping to scrape down the sides of the bowl or using the stick that came with the blender as needed.
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Add ¼-½ cup more olive oil, as needed, to create a smooth blended mixture.
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Season to taste with salt if needed.
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Use with a pound of pasta, as a topping for pizza, or store in the fridge or freezer for a future day.
- Store in an airtight container in the fridge for up to 3 days or in a zip-top freezer bag, with as much air removed as possible, for up to 3 months. Thaw in the fridge or at room temperature to use.
- Use a blender or food processor depending on what you have and what you prefer to use.
- Blend the mixture well so there are no noticeable chunks of any ingredient.
- Stop and scrape down the sides of the bowl to ensure the mixture is evenly blended.
- Taste and add a little salt if needed.
- Use with pasta, Pesto Pizza, grain bowls, eggs, in soup, or spread on toast.
- Substitute baby kale for the spinach to make kale pesto.
- You may also like my Broccoli Pesto, Pesto Pasta Salad, Pesto Pizza Rolls, and this handy tip for Freezing Greens.
Calories: 162kcal, Carbohydrates: 3g, Protein: 5g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 6mg, Sodium: 170mg, Potassium: 140mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1462IU, Vitamin C: 7mg, Calcium: 92mg, Iron: 1mg