This 5-minute nut-free basil pesto is bright, flavorful, and made without pine nuts. With just six healthy ingredients, it's a fresh and delicious alternative to store-bought versions. It's perfect for pasta, sandwiches, or veggies.
I used to think pesto was hard to make, but it's actually straightforward! This nut-free pesto takes just 5 minutes and is a food processor. It's packed with garlic, fresh basil, and Parmesan, so it tastes amazing. Plus, there are no pine nuts or walnuts, but it still has tons of flavor! My family loves it, and I always keep a jar in the fridge to add to salads, sandwiches, or leftovers.
Honestly, pesto goes with everything and tastes so good! You can add it to pasta or orzo salad or use it as a marinade for steak, shrimp, or chicken. It's also great on roasted veggies or as a dip for smashed potatoes. This version is healthier and made with simple ingredients, unlike many store-bought versions.
Why you'll love this recipe:
- No Pine Nuts – This pesto skips the nuts, making it nut-free.
- Fresh & Flavorful – Light, garlicky, and packed with bold basil flavor.
- Quick & Easy – Ready in under 5 minutes with just 6 simple ingredients.
- Versatile – Perfect for pasta, salads, veggies, or as a condiment.
- Healthier Option – Lowerr in calories than traditional pesto, and you can make it dairy-free or vegan!
Ingredients
This healthy pesto recipe is perfect all year and will surely be a crowd-pleaser. It's made without pine nuts and comes together in 5 minutes. Here is a list of ingredients so you are prepared:
- Basil: This adds the best fresh and vibrant flavor to your pesto! Use 2 cups of basil leaves, and be sure to remove any large stems if you're picking it from a plant.
- Baby Spinach: Adds extra volume and boosts the nutritional value with a lot of vitamin A. You can also use English spinach—just be sure to remove the stems.
- Lemon Juice: Brings a tangy kick to balance out the richness. A little goes a long way in this nut-free pesto, but feel free to add more for extra zing!
- Garlic: I highly recommend using fresh garlic for the best, natural taste.
- Salt & Black Pepper: For seasoning.
- Extra-Virgin Olive Oil: Helps make the pesto smooth and light. Just ¼ cup keeps it healthy and lower in calories than traditional recipes. Avocado oil works, too, if you prefer it!
- Parmesan Cheese: Adds that rich, savory flavor you love in pesto. It's my secret to achieving a nutty depth of flavor without pine nuts.
Instructions
This delicious nut-free basil pesto is healthy, flavorful, and easier to make in less than 5 minutes. Here's how:
Add the basil leaves and baby spinach to a food processor. Pulse a few times.
Add lemon juice, garlic, salt, and pepper. Pulse a few more times and scrape down the sides.
Add the olive oil slowly in a steady stream while the food processor is on low. Then, add the parmesan cheese.
Pulse to combine. Taste and adjust seasonings, then enjoy your nut-free pesto!
Top tips
- Use Fresh Basil and Garlic – These are key to the best flavor in your pesto!
- Add Olive Oil Slowly – Pour in the olive oil while blending on low to help it blend smoothly and avoid a greasy texture.
- Double the Recipe – Make extra to have pesto ready for an easy meal prep or quick pasta dinner.
Substitutions & Variations
- Make it Vegan & Dairy-Free – Swap the Parmesan for nutritional yeast to make this pesto completely vegan.
- Add Extra Flavor – Boost the flavor with a squeeze of lemon juice, red pepper flakes, or roasted garlic.
- Parmesan: For a dairy-free or vegan alternative, use nutritional yeast, or try Pecorino Romano for a sharper, more tangy flavor.
Equipment
You only need three kitchen utensils to make this nut-free pesto recipe. Here is a list:
- Measuring Cups
- Food Processor
- Spatula
What to serve with pesto:
Pesto is typically served with pasta or tortellini, but there are so many other ways, too! Here are some ideas for you:
- Pasta – Toss pesto with spaghetti, penne, or any pasta you choose for a quick and flavorful meal. Make this summer orzo salad.
- Pasta Salad - I love this tuna pesto pasta.
- Grilled Protein – Use it as a sauce for grilled chicken, crispy salmon, shrimp, or steak. It also works great as a marinade!
- Roasted Vegetables: For an extra flavor boost, Drizzle pesto over roasted vegetables like cauliflower, broccoli, carrots, or zucchini.
- Sandwiches or Wraps – Spread it on sandwiches, wraps, or paninis for a zesty upgrade.
- As a Marinade - For chicken, tofu, steak, salmon, or shrimp.
- Dipping Sauce - For these crispy smashed potatoes or these sweet potato fries.
Storage
Store leftovers in airtight containers in the refrigerator for up to 7 days. Do not leave overnight at room temperature, or the pesto will spoil.
Frequently Asked Questions
For a nut-free pesto, skip the nuts entirely—this recipe works perfectly without them! If you're looking for a similar texture and don't need it to be nut-free, try sunflower seeds, walnuts, pumpkin seeds, or even hemp seeds. They add a slightly nutty flavor and a bit of crunch.
Store pesto in an airtight container in the fridge for up to 5 days. For extended storage, freeze it in an ice cube tray and transfer the cubes to a freezer bag for up to 3 months.
Yes, pesto can be healthy! This nut-free version is packed with nutrients from fresh basil and spinach. It uses half the olive oil of traditional recipes, has no added sugar or preservatives, is gluten-free, and is made with just a few wholesome ingredients. Plus, it’s easy to make dairy-free and vegan!
Yes! Swap the Parmesan cheese for nutritional yeast to make it completely dairy-free and vegan.
Yes, pesto freezes really well! Spoon it into an ice cube tray for small, ready-to-use portions. Once frozen, transfer the cubes to a freezer-safe bag or container. You can freeze pesto for up to three months. When you're ready to use it, thaw a cube in the fridge or at room temperature!
If you love this recipe, try these next!
- Tuna Pesto Pasta
- Orzo Pesto Salad
- Goat Cheese & Pesto Crusted Chicken
- Pesto Salmon with Parmesan Roasted Cauliflower and Broccoli
- Broccoli Cheddar Turkey Meatball Poppers
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Pesto without Pine Nuts
Ingredients
- 2 cups fresh basil leaves, packed
- 2 cups fresh baby spinach leaves, packed
- 2 tablespoon lemon juice, about ½ a lemon
- 1 clove garlic, peeled and chopped
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- ¼ cup extra-virgin olive oil
- ¼ cup freshly grated parmesan cheese
Instructions
- Add the basil leaves and baby spinach to a food processor and pulse several times. See the pictures above for reference.
- Add the lemon juice, garlic, salt, and pepper and pulse a few more times. Then, use a spatula to scrape down the sides of the food processor.
- Set the food processor to low and gradually add the olive oil in a steady stream. This method helps emulsify the oil into the pesto to make it smooth.
- Taste and adjust seasonings to your liking, and enjoy! Serve with tuna pesto pasta or orzo pesto salad.
Notes
Nutrition
Thank you for supporting Healthful Blondie! I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend.
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Jenny says
Delicious recipe!
Christine says
LOVED!!!! So good. Taste like the same thing