NUT-FREE PESTO VEGAN
Nut-free pesto is easy to make with only 3 ingredients. Just blend together in a food processor and you’ve got a seriously tasty sauce that will take any meal to the next level!
Recipe ingredients: basil, garlic, extra virgin olive oil.
This pesto recipe is allergy friendly. This pesto recipe is nut-free, vegan, dairy-free, and seed-free.
This pesto sauce can be frozen.
Recipe updated 5/26/2021.
WHAT IS PESTO?
Pesto is a delicious Italian sauce traditionally made from basil, garlic, olive oil, cheese, and pine nuts. Pesto is commonly used on pasta.
PESTO SAUCE WITHOUT PINE NUTS
Our nut-free version of basil pesto is still mouth-watering and delicious (even without pine nuts).
One whiff and you’ll be taken to another world. The aroma is amazing!
But first, make sure to join our awesome (No Nuts Please) Facebook page here!
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PESTO NUT ALLERGY
Allergic to pine nuts? It’s not fair when life doesn’t allow pesto. Now with this nut-free pesto recipe, people with nut, egg, and dairy allergies don’t have to live without!
WHAT IS PESTO USED FOR?
Basil Pesto adds a lot of flavor to:
- garlic bread
- flank steak
- and more!
Can you store pesto in the freezer?
Absolutely! Just fill an ice cube tray full of pesto and freeze for a few hours. When they’re solid, pop them out and store in a Ziploc bag in the freezer.
It’s so convenient! Now whenever you need pesto, just reach for the freezer and take out however much you need!
EASY BASIL PESTO WITHOUT NUTS
You’ll need your food processor to whip this up in less than a minute. I used our 11 cup food processor to make this recipe.
This Cuisinart Food Processor is a newer model of the one we have, as our 11 cup processor is still holding up well after 18 years of usage. I’d totally recommend it. I use it all the time to make cookie dough, hummus, bread dough, muffin batter, nice cream, oat flour, and lots more.
Nut-free Pesto Vegan
This 3 ingredients pesto is so easy to make you won't believe it. It's ALLERGY FRIENDLY with NO NUTS and NO DAIRY. Perfect with pasta, on bread, with eggs, etc.
- 4 Cups Fresh basil leaves packed (no stems), washed and dried
- 2 cloves Garlic
- ⅓ Cup Extra virgin olive oil
- ¼ teaspoon Salt (optional)
Place basil and garlic into food processor.
Pulse and scrape down with a spatula a few times while drizzling in extra virgin olive oil.
Optionally, add salt to taste.
Use fresh or freeze into ice cubes for later use.
Makes 3/4 cup.
You can use less or more salt depending on your taste. Feel free to add black pepper.
MORE PESTO OPTIONS FOR EXTRA FLAVOR
- Add a splash of lemon juice
- For a nutty flavor, add seeds
- Add grated cheese
- Add red pepper flakes
- Add black pepper
- Add sun-dried tomatoes
- Blend in avocado or peas for a creamy pesto sauce
Nothing beats home-made pesto!
Ready to try out this recipe? Let me know how it works out for you in the comments.
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