Why You’ll Love This Recipe
This Nut-Free Pesto is packed with fresh herbs, cheese, and olive oil, creating a rich, flavorful sauce that works for everything from pasta to pizza, chicken, and even as a dip. It’s easy to make, versatile, and a great option for families with nut allergies. With just a few simple ingredients, you’ll enjoy the creamy, herbaceous pesto without any of the nuts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups loosely packed basil leaves
- 1 cup grated Parmesan cheese
- 1 cup packed fresh parsley sprigs
- 3 tablespoons butter, softened
- 2 garlic cloves, halved
- ¼ teaspoon salt
- ½ cup extra virgin olive oil
Directions
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Prepare the Ingredients: Add basil leaves, parsley, Parmesan, garlic, butter, and salt to a food processor.
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Blend the Pesto: Pulse the mixture until coarsely chopped. Gradually add the olive oil in a steady stream while continuing to process until the mixture is smooth.
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Serve: Transfer to an airtight container and refrigerate. Use within a week or store it in the freezer for longer shelf life.
Servings and Timing
- Servings: 1 cup
- Prep Time: 10 minutes
- Total Time: 10 minutes
Variations
- Herb Substitutes: Experiment with other herbs like cilantro, dill, or chives for unique flavor profiles.
- Infused Olive Oils: Use flavored olive oils, such as lemon or chili-infused oil, to add more depth to your pesto.
- Vegan Option: Make this pesto vegan by swapping the Parmesan with nutritional yeast and replacing the butter with olive oil.
Storage/Reheating
- Storage: Store pesto in an airtight container in the fridge for up to a week. Pour a thin layer of olive oil over the top to preserve freshness.
- Freezing: Freeze pesto in ice cube trays to store for up to 3 months. Simply pop out the cubes when ready to use.
FAQs
Can I make this pesto without a food processor?
Yes! If you don’t have a food processor, you can use a mortar and pestle to grind the garlic and herbs into a paste. Then stir in the olive oil.
Can I make this pesto vegan?
Yes, simply replace the butter with olive oil and swap the Parmesan with nutritional yeast.
How can I make this pesto spicier?
Add red pepper flakes or a dash of chili oil to infuse some heat into the pesto.
How long will pesto last in the fridge?
Pesto will last for up to a week in the fridge when stored properly in an airtight container.
Can I freeze pesto?
Yes, you can freeze pesto for up to 3 months. Freezing in ice cube trays makes it easier to portion out.
Can I use different herbs in the pesto?
Yes, feel free to experiment with other herbs like oregano, mint, or thyme for a unique twist on classic pesto.
Can I make pesto without Parmesan cheese?
Yes, you can omit the cheese or use a dairy-free alternative for a vegan-friendly pesto.
Is extra virgin olive oil necessary for pesto?
Extra virgin olive oil provides the best flavor for pesto, but you can use regular olive oil if needed.
How can I use pesto besides on pasta?
Pesto is versatile—try it on pizza, as a dip, or as a topping for roasted vegetables and meats.
Can I use this pesto as a salad dressing?
Yes, dilute the pesto with a little extra olive oil or lemon juice to create a vibrant, herbaceous dressing.
Conclusion
This Nut-Free Pesto is the perfect way to enjoy the classic pesto flavors without the nuts. It’s easy to make, incredibly versatile, and a great option for anyone with a nut allergy. Use it on pasta, pizza, or any dish that needs a burst of flavor!
Nut-Free Pesto
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 cup
- Category: Sauces & Condiments
- Cuisine: Italian
- Diet: Vegetarian
Description
This Nut-Free Pesto is a delicious and vibrant alternative to the traditional pesto recipe. Made with fresh basil, garlic, Parmesan, and olive oil—without the nuts—this pesto offers all the classic flavors you love, with none of the allergens. It’s perfect for pasta, pizza, chicken, or even as a dip!
Ingredients
- 2 cups loosely packed basil leaves
- 1 cup grated Parmesan cheese
- 1 cup packed fresh parsley sprigs
- 3 tablespoons butter, softened
- 2 garlic cloves, halved
- ¼ teaspoon salt
- ½ cup extra virgin olive oil
Instructions
1️⃣ Prepare the Ingredients:
- Add the basil, parsley, Parmesan, garlic, butter, and salt to a food processor.
2️⃣ Blend the Pesto:
- Pulse the mixture until it’s coarsely chopped.
- Gradually add the olive oil in a steady stream while continuing to process until the pesto is smooth and creamy.
3️⃣ Serve:
- Transfer the pesto to an airtight container and refrigerate.
- Use within a week, or store it in the freezer for longer shelf life.
Notes
✅ Herb Substitutes: Try other herbs like cilantro, dill, or chives for unique flavor profiles.
✅ Infused Olive Oils: Experiment with flavored oils like lemon or chili-infused olive oil for extra depth.
✅ Vegan Option: Swap the Parmesan with nutritional yeast and replace the butter with more olive oil.
