Nut Free Pesto
This Nut Free Pesto recipe is simple to make at home and so much better than store-bought.
It really only just takes 10 minutes in a small food processor to make a vibrant green, flavourful sauce that can be used in so many ways. Plus this one is nut free!
Why you’ll love this recipe
Basil pesto is not traditional for my family however many years ago I found a recipe for this simple sauce and decided to try it for myself. This fresh, fragrant sauce was such a hit that it’s been a regular in my kitchen ever since.
A variation to the classic recipe is this versatile sauce nut free and it’s just as delicious! Using sunflower seeds instead of nuts is an easy way to create a nut free pesto that’s no compromise!
Our favourite way to serve nut free pesto is in pesto gnocchi or with one of my amazing homemade pastas such as tagliatelle, garganelli, cavatelli and busiate are also excellent served with this sauce.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients notes
This recipe uses just 5 simple, supermarket ingredients.
- Fresh basil leaves
- Parmesan cheese
- Extra virgin olive oil
- Sunflower seeds
- Fresh garlic
Plus salt to taste. I like to use salt flakes.
Ingredient substitutions
Over the years, I have found that there are a few substitutions that can be made to this recipe.
- for classic Basil Pesto, simply substitute 1/3 cup pine nuts for the sunflower seeds – see the video in the recipe card.
- light or regular olive oil can be used if preferred
- pre-grated Parmesan instead of freshly grated
- use fine table salt if that’s all you have but start with half the quantity, taste and adjust as necessary
Try adding some parsley or mint OR make it with all parsley or even spinach. While oils such as macadamia, avocado or flavoured oils make a delicious change. Use your favourite hard cheese – maybe Romano, pecorino or asiago.
Instructions
While you can use a mortar and pestle to make pesto, a mini food processor makes quick work of this recipe.
- Pulse basil leaves, Parmesan cheese, pine nuts, garlic, and salt.
- Add sunflower seeds and pulse again.
- Drizzle in extra virgin olive oil.
- Pulse again until smooth.
Yes, it’s that easy!
Tips for success and FAQs
If you don’t have a food processor, you could go via the traditional route and use a mortar and pestle. Or use a sharp knife to very finely chop the fresh basil, garlic and sunflower seeds then stir in the cheese, oil, and salt. The sauce won’t be as smooth but it will still be delicious.
This sauce can be stored for 7 days in an airtight container in the refrigerator. To prevent discolouring, press down and smooth the surface before pouring over a thin layer of oil.
Are you lucky enough to have access to large quantities of fresh basil? Then you’ll want to make lots of this pesto and freeze it for later. Freeze in ice cube trays or my preferred method is in mini clip seal bags for up to 3 months.
Serving suggestions
Nut Free Pesto just like classic pesto can be served with tagliatelle pasta but this sauce is so versatile, you’ll find lots of ways to eat it. To begin, here are a few serving suggestions.
- mix with sour cream and serve with crackers and vegetable sticks
- accompaniment to grilled or roast chicken or barbecue meats
- dollop on steamed or boiled potatoes
- stir through minestrone
- spread on a pizza base
- add to pasta salads
More recipes you’ll love
Butterflied Roast Chicken
Slow Cooker Minestrone Soup
Potato Gnocchi
Pesto Bread
Grilled Pizza with Pesto and Mozzarella from The Lemon Bowl
Pesto Pasta Salad from Love to be in the Kitchen
Made this recipe?
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Nut Free Pesto Recipe
Ingredients
- 3 tablespoons sunflower seeds
- 3 cups fresh basil leaves lightly packed
- ¾ cup freshly grated parmesan cheese
- 2 cloves garlic peeled
- 1 teaspoon salt flakes
- ½ cup extra virgin olive oil
Instructions
- Preheat oven to 350°F/180ºC. Spread sunflower seeds on baking tray and toast for 5 minutes until starting to colour. Allow to cool.
- In a mini food processor, place basil leaves, Parmesan cheese, garlic and salt.
- Pulse until finely chopped into a paste. Add sunflower seeds and pulse again. Scrape down the sides as necessary.
- Add extra virgin olive oil and pulse again until combined and smooth. Scrape down the sides when needed.
- Taste and adjust salt if necessary.
- See notes for variations, storage and use.
Notes
- light or regular olive oil can be used if preferred
- pre-grated Parmesan instead of freshly grated
- use fine table salt if that’s all you have but start with half the quantity, taste and adjust as necessary
- mix with sour cream and serve with crackers and vegetable sticks.
- accompaniment to chicken cutlets or roast chicken or spiedini.
- dollop on steamed or boiled potatoes.
- stir through Italian bean soup.
- spread on a pizza base or dolloped on focaccia.
- add to pasta salads.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
I consciously eat things I’m moderately allergic to – because if I was to eliminate ALL allergens, I would probably have to consume carbohydrate and protein solutions, and my quality of life would drop to near zero. However, I eliminate things which can indeed be problematic. What kind of cheese can I substitute? I can eat various kinds “ordinary yellow cheese”, mozarella, mascarpone and cottage cheese, but avoid all “exotic cheese” and parmesan is probably not safe to eat for me. Can I substitute some not particularly hard “ordinary yellow cheese”? My favourite kind is a Polish cheese with the idiotic name Hit from Ryki (I live in Poland), it’s a low-fat cheese with some holes which melts very well in casseroles etc. I always use it instead of parmesan for risotto, for example, but what about pesto? With my two left hands 😉 I can’t grate the cheese into a powder-like consistency.
I have no knowledge of the safest cheese for you. That’s a choice you need to make. If you know that a particular cheese is fine for you, use it. Any cheese will blend finely when added to the food processor.
So delicious and simple to make! Thank you for sharing your recipe Marcellina. I made it with pine nuts which I found at Trader Joe’s. They carry both roasted and unroasted version in an 8 oz bag. And I also used their imported Italian dry pasta. Next time I want to try making homemade pasta with this sauce.
Oooh yes, homemade pasta is ideal with basil pesto. I am currently testing a recipe for trofie which are traditional in Genova (the home of basil pesto). Hopefully I’ll have that up soon. It’s a very hands on pasta shape (but fun) however my tagliatelle are also delicious with this sauce. Thank you for popping in to let me know what you thought of the recipe. It means the so much to me, Monica!
Delicious
This looks great. Just for anyone who has serious nut allergies like my son I have yet to find a brand of sunflower seed that indicates made in a nut free facility. If anyone knows of one please let me know, thanks!
The brand I used doesn’t specify either way. That’s something you’d really need to look into. I hope you find one.
Pine nuts are so hard to find for me, this was so great and worked so well for my pasta dinner!
I’m so glad that you enjoyed this nut free pesto. Yes, pine nuts aren’t available everywhere so this is a good option.
OMG. I am making this. My husband is allergic to nut so we don’t get to eat much pesto but I love the basil flavour.
love the addition of the sunflower seeds in this pesto! Easy replacement and tastes amazing!
Sunflower seeds really are good in this pesto instead of the traditional pine nuts!
Love that you used sunflower seeds instead of nuts! A good pesto is so versatile and delicious!
I love pesto nut free or with nuts but this is truely a delicious version!
I love homemade pesto but have always made it with nuts. I love the idea of using sunflower seeds instead! Can’t wait to give this a try!
Thanks, Michelle!
I’ve been making my own pasta with a pasta machine- this would be a great sauce to use!
Yes, a fantastic sauce for fresh pasta! YUM!
You’re so right. I’ve never come across a commercially made pesto that I though was worth eating. And with a food processor it’s so quick and easy to make at home, I don’t understand why anyone would!
So true, Frank!
I adore all sorts of pesto, chive,s asparagus, mint, parsley..but this classic basil is still my top favourite!
Basil Pesto is my absolute fav too, Angie!
I love basil pesto and try to make it regularly. I’ve had problems growing the sweet basil last Summer but the Thai basil works just as well.You have reminded me that I need to make some more.Thanks Marcellina.
Pauline, that’s interesting…I’ve had problems growing basil since the big rain we had in 2019. Just now, my basil is starting to improve and I have a beautiful basil plant.