Nut-Free Pesto Sauce Recipe

Homemade nut-free pesto sauce without pine nuts with fresh basil and spinach.

This nut-free pesto sauce is made completely without pine nuts — or any nuts at all. Using fresh basil, baby spinach, Parmesan, garlic, and olive oil, it comes together in about 5 minutes in a food processor. At only 155 calories per ¼-cup serving, it's lighter than traditional pesto yet still packed with bold, garlicky basil flavor.

5 from 8 votes

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Prep Time 5

Total Time 5

Serving servings

Ingredients

2 cups fresh basil leaves, packed
2 cups fresh baby spinach leaves, packed
2 tablespoons fresh lemon juice, about ½ a lemon
1 clove garlic, peeled
½ teaspoon salt, or to taste
½ teaspoon black pepper
¼ cup extra-virgin olive oil
¼ cup freshly grated Parmesan cheese

Instructions

Pulse the greens. Add the basil leaves and baby spinach to a food processor and pulse several times until roughly chopped.
Add the aromatics. Add the lemon juice, garlic, salt, and pepper. Pulse a few more times, then use a spatula to scrape down the sides.
Stream in the olive oil. Set the food processor to low and gradually add the olive oil in a steady stream. This emulsifies the oil into the pesto for a smoother texture.
Add the cheese. Add the Parmesan cheese and pulse to combine.
Taste and serve. Adjust salt or pepper to your liking. Serve with tuna pesto pasta or orzo pesto salad.

Notes

Storage: Store in an airtight container in the fridge for up to 7 days. Drizzle a thin layer of olive oil on top to prevent browning.

Freezing: Spoon into an ice cube tray and freeze until solid. Transfer cubes to a freezer bag for up to 3 months. Each cube is roughly 2 tablespoons.

Make it vegan: Swap the Parmesan for 2-3 tablespoons of nutritional yeast.

Want to add nuts? Toss in ¼ cup of walnuts, almonds, or sunflower seeds.

Fresh garlic only. Jarred minced garlic tastes flat in a raw sauce like pesto.

Nutrition

Course Condiment, Side

Cuisine Healthy, Italian

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