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nut free pesto without pine nuts

Pesto without Pine Nuts

The easiest 5-minute nut-free basil pesto made without pine nuts. It's bright, flavorful, and only calls for six healthy ingredients. Way better than any store-bought version!
5 from 4 votes
Prep Time 5 mins
Total Time 5 mins
Serving 8 servings


  • 2 cups fresh basil leaves, packed
  • 2 cups fresh baby spinach leaves, packed
  • 2 tbsp lemon juice, about ½ a lemon
  • 1 clove garlic, peeled and chopped
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup extra-virgin olive oil
  • ¼ cup freshly grated parmesan cheese


  • 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.
  • Finally, add the parmesan cheese and pulse to combine. Taste and adjust seasonings to your liking and enjoy!


Storing: Store leftovers in airtight containers in the fridge for up to 7 days.
Freezing: You can freeze pesto for up to 3 months. Just add it to a freezer-safe bag or container.


Calories: 78kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 252mg | Potassium: 72mg | Fiber: 0.3g | Vitamin A: 1048IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 0.5mg
Course Condiment, Side
Cuisine Healthy, Italian
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!