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Nut-Free Basil Pesto

A quick and budget-friendly pesto made without pine nuts, using walnuts or seeds for a rich flavor. Perfect for pastas, sandwiches, and salads.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Condiment, Sauce
Cuisine Italian, Vegan
Servings 4 servings
Calories 263 kcal

Ingredients
  

Fresh Ingredients

  • 2 cups Fresh Basil Leaves Bright green and crisp
  • 2-3 cloves Garlic To taste
  • 1/4 cup Extra Virgin Olive Oil Choose high-quality for best flavor
  • Salt to taste Salt For seasoning
  • Pepper to taste Black Pepper For seasoning

Nut/Sseed Substitutes

  • 1/2 cup Sunflower Seeds Creamy and mild flavor
  • 1/2 cup Walnuts Rich and earthy flavor, optional

Instructions
 

Preparation

  • Pick fresh basil leaves, ensuring they are bright green and crisp.
  • Choose a nut substitute, such as sunflower seeds or walnuts.
  • Measure your ingredients carefully.
  • Blend the seeds until they are finely chopped.
  • Add garlic and basil to the processor.
  • Slowly add extra virgin olive oil while blending.
  • Season with salt and pepper to taste.

Notes

Your homemade pesto can be stored in the fridge for 3-4 days, or freeze it for up to 3 months. Cover with a thin layer of olive oil to prevent browning when storing.
Keyword Budget-Friendly, Easy Recipe, Nut-Free, Pesto, Vegan Pesto