Pesto Sauce Without Nuts

Why Make This Recipe

Pesto sauce without nuts? Oh yes, it exists, and it’s a game-changer! Whether you have nut allergies, are looking to cut down on calories, or simply want to try something new, this nut-free pesto can easily become your new kitchen superstar. So, why would you whip up this delightful green goodness? Here are a few reasons:

• You can enjoy it with allergies: Say goodbye to nut-related health worries.
• Fresh flavors: Think vibrant basil, zesty lemon, and the earthiness of pumpkin seeds. Yum!
• Versatile: Spread it on sandwiches, toss it with pasta, or use it as a dip—your creativity is the limit! 🌱

How to Make Pesto Sauce Without Nuts

Making this nut-free pesto is as easy as pie—well, easier! Seriously, it takes just a few minutes, and you get a vibrant sauce that’s bursting with flavor. Just gather your ingredients, and you’re halfway there.

1. Prep your ingredients: The fresher, the better!
2. Grab that food processor: It’s the MVP of this recipe.
3. Blend away: Mix everything until it’s smooth (or leave it a bit chunky if that’s your vibe).

Sounds simple, right? That’s because it is! 😄

Ingredients

• 1 cup pumpkin seeds (roasted)
• 2 cups fresh basil
• 1 cup fresh parsley
• 4 garlic cloves
• 1 1/2 tablespoons nutritional yeast (optional but recommended to give it a cheesy flavor)
• 1/4 cup fresh lemon juice
• 1/2 cup olive oil (or use water or aquafaba for a lighter version)
• Salt to taste

Directions

1. Combine the pumpkin seeds, basil, parsley, garlic, nutritional yeast, and lemon juice in the canister of a food processor.
2. Start blending while slowly streaming the olive oil through the feeder tube on top. Pour in 1/2 cup water for that creamy consistency.
3. Blend until mostly smooth. You want a little texture, so don’t overdo it!
4. Adjust the water and olive oil until you reach your desired consistency.
5. Add salt and more lemon juice to taste. 🎉

How to Serve Pesto Sauce Without Nuts

So, you’ve made this amazing pesto. Now what? Here are some ideas to get those creative juices flowing:

• Pasta: Toss it with your favorite noodles for a quick meal.
• Sandwich spread: Slather it on your bread for an epic sandwich.
• Dip: Use it with veggies or crackers for an easy snack.
• Pizza topping: Drizzle it on top of your homemade pizza. Trust me, it’s a total game changer!

How to Store Pesto Sauce Without Nuts

You’ve got extra pesto? Lucky you! Here’s how to keep that green goodness fresh:

• Fridge: Store in an airtight container for up to a week. Just remember to drizzle a bit of olive oil on top to prevent browning.
• Freezer: You can freeze it in ice cube trays! Pop them out later for quick use.

How easy is that? 🙌

Tips to Make Pesto Sauce Without Nuts

• Use fresh herbs: Fresh basil and parsley pack a flavorful punch! Dried just doesn’t cut it.
• Taste as you go: Adjust the seasoning and acidity to your liking. You don’t want bland pesto, do you?
• Experiment: Feel free to mix in different herbs or add a pinch of chili flakes for a spicy kick! 🔥

Variation

Feeling adventurous? Here’s a variation for you:

• Spinach Pesto: Swap out some of the basil or parsley for fresh spinach. It adds a different flavor and extra nutrition. Win-win!

FAQs

1. Can I use different seeds instead of pumpkin seeds?
Absolutely! Sunflower seeds or hemp seeds are great substitutes. They’ll give you a slightly different flavor profile, but hey, variety is the spice of life!

2. Is nutritional yeast necessary?
Not at all! But if you’re looking for that cheesy flavor without dairy, it’s worth adding. Just saying! 😜

3. Can I make this without a food processor?
You can! You’ll need to chop everything finely by hand and then mix it all together in a bowl. Labor-intensive, but it’ll work!

Now that you’re all set, whip up that nut-free pesto and elevate your meals! What are you waiting for? 👩‍🍳

Nut-Free Pesto Sauce

A vibrant and creamy nut-free pesto made with fresh herbs and pumpkin seeds, perfect for pasta, sandwiches, and more.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Condiment, Sauce

Cuisine: Italian

Calories: 150

Ingredients Method Notes

Ingredients

  

Fresh Ingredients

• 2 cups fresh basil Use fresh basil for the best flavor.
• 1 cup fresh parsley Fresh parsley is recommended.
• 4 cloves garlic Adjust to taste.
• 1.5 tablespoons nutritional yeast Optional, but adds a cheesy flavor.
• 1/4 cup fresh lemon juice Freshly squeezed for best taste.
• 1 cup pumpkin seeds (roasted) Roasted pumpkin seeds are recommended.

Base Ingredients

• 1/2 cup olive oil Or use water/aquafaba for a lighter version.
• to taste servings Salt Adjust based on preference.

Method

 

Preparation

1. Combine the pumpkin seeds, basil, parsley, garlic, nutritional yeast, and lemon juice in the canister of a food processor.
2. Start blending while slowly streaming the olive oil through the feeder tube on top.
3. Pour in 1/2 cup water for that creamy consistency, blending until mostly smooth, leaving some texture.
4. Adjust the water and olive oil until you reach your desired consistency.
5. Add salt and more lemon juice to taste.

Notes

Store in an airtight container for up to a week in the fridge with olive oil on top to prevent browning. You can also freeze in ice cube trays for later use.