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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!

glass jar of pesto with a spoonful being spooned out, fresh basil in the background

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

ingredients for nut free pesto

This recipe uses just 5 simple, supermarket ingredients.

  1. Fresh basil leaves
  2. Parmesan cheese
  3. Extra virgin olive oil
  4. Sunflower seeds
  5. 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

4 step photo collage showing how to make nut free pesto

While you can use a mortar and pestle to make pesto, a mini food processor makes quick work of this recipe.

  1. Pulse basil leaves, Parmesan cheese, pine nuts, garlic, and salt.
  2. Add sunflower seeds and pulse again.
  3. Drizzle in extra virgin olive oil.
  4. Pulse again until smooth.

Yes, it’s that easy!

Tips for success and FAQs

Can this be made without a food processor?

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.

How to store

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.

Can nut free pesto be frozen?

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

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glass jar of basil pesto with a spoonful being spooned out, fresh basil in the background

Nut Free Pesto Recipe

A nut free pesto that takes just 10 minutes in a small food processor to make a vibrant green, flavourful sauce that can be used in so many ways. Plus video for the classic basil pesto – pesto alla genovese!
5 from 30 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings:6 servings
Author: Marcellina

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

For the traditional pesto alla Genovese
Simply substitute 1/3 cup pine nuts for the sunflower seeds.
Other Variations
  • 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.
How to store
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.
Can pesto be frozen?
Nut free pesto can be frozen in ice cube trays or my preferred method is in mini clip seal bags for up to 3 months.
Serving suggestions
Nut Free Pesto like traditional pesto alla Genovese 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.
Nutritional Value
Nutritional value is based on 2 tablespoons per serving
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 268kcal | Carbohydrates: 2g | Protein: 6g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 580mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 741IU | Vitamin C: 3mg | Calcium: 163mg | Iron: 1mg

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.

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20 Comments

  1. 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!

  2. 5 stars
    Pine nuts are so hard to find for me, this was so great and worked so well for my pasta dinner!

  3. 5 stars
    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.

  4. love the addition of the sunflower seeds in this pesto! Easy replacement and tastes amazing!

  5. 5 stars
    Love that you used sunflower seeds instead of nuts! A good pesto is so versatile and delicious!

  6. 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!

  7. 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!

      1. 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.

        1. 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.