Looking for a bold, flavourful Pesto Recipe Without Pine Nuts? This nut-free version is just as delicious—fresh, vibrant, and ready in minutes.
Well, it’s officially June, and we’ve had some pretty dang hot days here in BC. The other day, the news even called one a “heat wave,” with temperatures promising to climb to almost 30°C. And climb they did. Sure, it may have been hot — but NOTHING compared to Toronto’s 30° heat, I’ll tell you that much.
In any case, whether it’s hot and comfortable or hot and humid, I always seem to crave one thing at the start of summer and vow to always make a fresh batch. Whether it’s pistachio pesto, sun-dried tomato pesto, or this classic basil pesto recipe without pine nuts… when pesto calls? I answer.
And I hope you do too—because there’s honestly nothing that screams summer like it. It’s fresh, vibrant, ridiculously delicious, and way too easy to make not to drop everything you’re doing and whip up a batch right now. I mean, seriously. With just five ingredients and five minutes, what more could you ask for?
And if you’re not convinced yet, just wait until you use this nut-free pesto to make pesto butter, pesto chicken meatballs, or pesto-roasted cauliflower. Fresh pesto is a summer fridge essential, and once you start slathering it on absolutely everything (because trust me—you’re gonna wanna), you’ll never let the season go by without making it again.
Sooo… you might wanna go ahead and double the batch from the start. Don’t say I didn’t warn ya!
Whether you slather it on sandwiches (hellllo, pesto mayo!) or swirl it through pasta, this nut-free pesto is about to become your go-to. Let me know how you use it in the comments!
5 INGREDIENTS FOR A BOLD, NUT-FREE PESTO (NO PINE NUTS NEEDED!)
Here’s what you’ll need to make this nut-free pesto shine—from fresh basil to rich parmesan, these simple ingredients come together for bold, fresh flavour. Each one plays a key role, from giving it that fresh basil flavour punch to making it silky, rich, and perfectly balanced. SPOILER ALERT: it’s a simple lineup but don’t underestimate the magic these few ingredients create together! Let’s discuss them in a little bit more detail down below:
- Fresh Basil Leaves: The heart and soul of any good pesto, fresh basil brings that unmistakable bright, herbaceous flavour and — of course — that vibrant green colour that screams summer on a plate.
- Garlic: Adds a punch of savoury depth and just the right bit of kick. It also keeps the pesto from being one-note and makes sure your taste buds stay awake.
- Parmesan Cheese: Adds salty, nutty richness and a creamy texture. Moreover, Parmesan helps bind everything together and gives the pesto that unmistakable cheesy goodness.
- Olive Oil: The silky, luscious base that turns a bunch of herbs and cheese into a spreadable sauce. Olive oil brings healthy fats and rounds out the flavours beautifully. Therefore, good quality and extra virgin works best in this recipe.
- Lemon Juice: A splash of brightness and acidity to keep things fresh and vibrant. Lemon juice also helps balance the richness of the cheese and oil.
- Salt and Freshly Ground Black Pepper: The secret finishing touches that bring all the flavours into harmony. Salt enhances the basil’s natural flavour, while black pepper adds a subtle warmth and spice.
HOW TO MAKE PESTO WITHOUT PINE NUTS (KEY TIPS)
You can find full instructions for how to make this pesto recipe without pine nuts in the recipe card down below, but here are a few quick tips to keep in mind:
- Use fresh, vibrant basil. The fresher your basil, the brighter and more flavourful your pesto will be. Avoid wilted or yellowing leaves.
- Don’t skip the lemon juice. It adds a fresh zing and keeps the pesto from tasting too heavy or oily.
- Grate your parmesan finely. This helps it blend smoothly and evenly throughout the pesto for that perfect creamy texture.
- Adjust garlic to your taste. Love garlic? Add an extra clove. Prefer it mild? Use less. It’s all about what works for you.
- Add olive oil slowly. Pour it in gradually while blending to get that silky, spreadable consistency without going too thin.
- Season last and taste as you go. Salt and pepper can always be adjusted after blending, so start light and add more if needed.
- Use a food processor or blender. For the best texture, pulse everything together rather than pureeing nonstop to keep a bit of texture.
- Store properly. Keep pesto in an airtight container with a thin layer of olive oil on top to prevent browning, and use within a week or freeze for longer.
FREQUENTLY ASKED QUESTIONS
Not at all! Traditional pesto recipes use pine nuts, but they’re not a dealbreaker. Skipping them makes your pesto nut-free, allergy-friendly, and sometimes even fresher tasting. This recipe proves you can still have all the classic pesto flavour without pine nuts.
It’s often called “nut-free pesto” or simply “basil pesto.” Since nuts are an optional ingredient, pesto without them is just pesto—fresh, herby, and delicious.
If you want to swap out pine nuts, great alternatives include pistachios (one of my favourites!), walnuts, almonds, cashews, or even sunflower seeds. They all add a lovely nutty crunch and richness. But honestly? You can totally leave nuts out altogether like in this recipe—and still get a vibrant, flavourful pesto that’s just as satisfying.
Yes! Spinach makes a great base for a milder, slightly sweeter pesto. You can use it alone or mix it with basil for extra colour and nutrition. Just keep in mind the flavour will be less traditional but still delicious.
Fresh pesto usually lasts about 5 to 7 days in the fridge when stored in an airtight container with a drizzle of olive oil on top to prevent browning. For longer storage, freezing is your best bet (see below for instructions).
Absolutely! Pesto freezes beautifully. Just portion it into ice cube trays or small containers, cover with a thin layer of olive oil, and freeze. When you want to use it, thaw in the fridge or stir it straight into hot dishes.
MORE VIBRANT SUMMER RECIPES
LEMONY PASTINA SALAD WITH RICOTTA
PERUVIAN-INSPIRED CHICKEN & RICE BOWLS
TOMATO, BASIL, & MOZZARELLA SALAD
NO CHURN VANILLA CHERRY ICE-CREAM
LOVE THIS RECIPE? PIN IT FOR LATER!
PESTO RECIPE WITHOUT PINE NUTS
Ingredients
- 2 cups Fresh Basil Leaves* (no stems) packed
- 2-3 Cloves Garlic*
- ½ cup Parmesan Cheese finely grated
- ½ cup Extra Virgin Olive Oil
- Juice of 1/2 a Lemon
- Salt and Pepper to taste
Instructions
- Add to blender or food processor: basil, garlic, Parmesan, and lemon juice. Pulse until finely chopped.
- With motor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- Season with salt and pepper to taste. Adjust thickness with more oil or a splash of water if needed.
Video
Notes
Nutrition
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