Nut-Free Pesto

Nut-free pesto sauce recipe. |

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Pumpkin seeds take the place of pine nuts to make this nut-free pesto recipe something that can be enjoyed by people with nut allergies.


  • 2 cups fresh basil leaves, rinsed and tightly packed
  • 4 cloves garlic
  • ¾ cup extra virgin olive oil
  • ¾ cup Pecorino or Parmesan cheese
  • 2 tbsp pumpkin seeds, lightly toasted


  1. Put the basil into a food processor, and give it a quick whir to begin chopping the basil and make room for the other ingredients.
  2. Add the garlic, and hit the food processor button again to get the cloves chopped up with the basil.
  3. Add the oil and the cheese, and then puree to get everything well combined. Add the toasted pumpkin seeds, and give the food processor a whirl to get the seeds incorporated into the pesto.
  4. Open the food processor, scrape the sides to get bits of garlic and basil that haven’t been incorporated, then give the processor a final whir. You have nut-free pesto ready to serve with pasta or to use in other recipes.
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