nut free pesto

The perfect no-nut pesto for those with nut allergies, so simple to make in the food processor.

Nut-Free Basil Pesto with Pecorino Romano

garlic (roughly chopped)

basil leaves

olive oil

pepper (to taste)

Pecorino Romano cheese

Kosher salt (as needed)

Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped. Add the oil and pepper and process, scraping down the sides, part way through, until everything is well blended.  If it is very thick, add a bit more olive oil.  Add the cheese and pulse until blended in.  Taste and add salt if needed.

https://www.youtube.com/watch?v=AyReMGqlEjc

FOR THE FULL RECIPE, CLICK THE LINK BELOW! 

This Nut-Free Basil Pesto with Pecorino Romano is for all the pesto lovers out there, including the ones who are allergic to nuts (like me!)

Click here for the full recipe on my blog: 
https://themom100.com/recipe/nut-free-basil-pesto-with-pecorino-romano/

How to Make Nut-Free Basil Pesto with Pecorino Romano

The perfect no-nut pesto for those with nut allergies, and so simple to make in the food processor.

Nut-Free Pesto

finely grated Parmesan or Pecorino Romano cheese

Puree the garlic, basil and oil in the food processor

Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped. Add the oil and pepper and process, scraping down the sides, part way through, until everything is well blended.  If it is very thick, add a bit more olive oil. 

Pulse in the cheese

Add the cheese and pulse until blended in.  Taste and add salt if needed.

Homemade pesto is fresh, flavorful and versatile. Use with what you have on hand and customize to suit your taste. This delicious green sauce is bursting with basil leaf flavors balanced by toasted walnuts, fresh garlic, a touch of lemon and delicious fruity olive oil.

Easy Homemade Pesto Without Pine Nuts

basil (solid packed cups)

garlic

walnuts (toasted ** see notes)

olive oil (divided)

Parmesan or Pecorino Cheese

lemon juice

salt and pepper

Bring a deep pot of water to a boil. Get a deep bowl of ice water ready.

While the water is coming to a boil, pull the tender leaves of basil from their stems and set aside.

Once the water comes to a boil blanch the leaves for no more than 15 seconds in the water by submerging them with the wire strainer.

Remove them with the wire spider/strainer and shock them in the ice water to stop them from cooking.

Press the water out of the leaves by placing them in a potato ricer and squeeze. You may have to do this in several batches. If you don&#039;t have a ricer put in-between paper towels and press to remove the water.

Combine the basil, garlic, nuts, and lemon in a food processor or blender until finely chopped.

Add the Parmesan cheese and begin to stream in 1/2 cup of the olive oil and process until fully incorporated and smooth.

Season with salt and pepper. Taste and add more salt, garlic, nuts, cheese, or oil as needed.

Place in jar and pour a bit of the saved olive oil on top and refrigerate. When ready to use stir in the oil and get creative with the delicious pesto.

Skip the nuts, not the flavor. This nut free pesto sauce is packed with flavor and full of garden fresh goodness. It&#x27;s perfect on pasta, pizza, poultry and veggies.

Nut Free Pesto

basil

Parmesan cheese

salt

pepper

Wash the basil and remove the stems.

Place all the ingredients in a food processor and pulse until you have reached desired consistency.

Serve over pasta, pizza, chicken or veggies. This sauce can also be used as a marinade.

A simple nut-free pesto recipe using basil, garlic, olive oil and salt to make a pistou sauce

70 g (about 3 cups) fresh basil leaves

g pecorino cheese

ml extra virgin olive oil

lemon juice (optional)

Tear the basil into smallish shreds

Put the peeled garlic cloves in a pestle and mortar with the salt and crush until you have a paste.

Add the basil leaves in batches, crushing with the pestle until all the leaves are well blended with the garlic and salt and you have a paste.

Add the grated cheese and mix

Now pour over a little olive oil and blend well, using the base of the pestle.

Continue adding olive oil until you have a thick 'sauce' of the desired consistency

Taste and add more salt if necessary and a little lemon juice if desired.

https://embed.mediavine.com/videos/mkcy2bda63alynmbdr0q

How to make nut-free pesto or pistou - an easy recipe to use up surplus basil that does not require pine nuts and is suitable for those with a nut allergy.  Nut-Free pesto recipe

Nut-Free Pesto Recipe

A nut free pesto recipe, perfect for those with nut allergies. Made similar to a traditional Italian green pesto. Using fresh basil, parmesan, garlic, extra virgin olive oil and lemon seasoned with salt and pepper it&#39;s a pesto without pine nuts that&#39;s still full of flavour.  Makes enough for a pasta basil sauce to serve 4 -6 people.See blog post for storage and freezing tips.

Nut Free Pesto Basil Sauce

70 g Basil leaves (Fresh)

g Parmesan Cheese (Grated)

tbsp Extra Virgin Olive Oil

Garlic (Garlic Puree)

Salt & Pepper

Lemon (Juice)

Basil

Add basil leaves, parmesan and garlic into a food processor

Process

Process the mixture in short bursts until well chopped.

Add olive oil, a squeeze of lemon juice, salt and pepper to taste.

Blend

Food Processor or Hand Blender Method

Prepare

Chop the basil, add to pestle and mortar with the parmesan and garlic puree. Grind to make a thick paste.Add olive oil, salt, pepper and a squeeze of lemon. Continue to grind until at desired texture

Pestle and Mortar Pesto Method

https://embed.mediavine.com/videos/ku3oteafzu978hllb3jp

A nut free pesto recipe, perfect for those with nut allergies. Made similar to a traditional Italian green pesto.
Using fresh basil, parmesan, garlic, extra virgin olive oil and lemon seasoned with salt and pepper it's a pesto without pine nuts that's still full of flavour.
Makes enough for a pasta basil sauce to serve 4 -6 people.
See blog post for storage and freezing tips.

A delicious sauce made with fresh basil and garlic, typically pesto involves nuts, but not this one! Nut Free pesto is made with sunflower seeds to make it allergy friendly, but still delicious.

tbsp Minced Garlic

Fresh Basil (tightly packed)

Olive Oil (or more as needed)

Lemon Juice (freshly squeezed)

Sunflower Seeds

Salt and Pepper (to taste)

Place the minced garlic and a cup of tightly packed fresh basil leaves into a food processor.

Add in oil and freshly squeezed lemon juice.

Then add sunflower seeds to the mixture in the food processor. Pulse until well combined, but not completely smooth.

Add salt and pepper to taste, then adjust to desired consistency by adding more oil.

Store in an airtight container in the refrigerator for up to one week.

https://www.youtube.com/watch?v=trMM264Xmsg

A delicious sauce made with fresh basil and garlic, typically pesto involves nuts, but not this one! Nut Free pesto is made with sunflower seeds to make it allergy friendly, but still delicious. 

Printable Recipe: https://vegetarianmamma.com/nut-free-pesto/

Ingredients: 
1 tbsp Minced Garlic
1 cup Fresh Basil, tightly packed
1/4 cup Olive Oil, or more as needed
2 tbsp Lemon Juice, freshly squeezed
1/4 cup Sunflower Seeds
Salt and Pepper to taste

Instructions: 
1. Place the minced garlic and a cup of tightly packed fresh basil leaves into a food processor.
2. Add in oil and freshly squeezed lemon juice.
3. Then add sunflower seeds to the mixture in the food processor. Pulse until well combined, but not completely smooth.
4. Add salt and pepper to taste, then adjust to desired consistency by adding more oil.
5. Store in an airtight container in the refrigerator for up to one week.

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Easy Nut Free Pesto is made with fresh herb ingredients that pack a flavorful punch.  My best pesto recipe is so easy and quick to make!

greens

cheese

Garlic,

Lemon Juice

Extra-virgin Olive Oil

Gather all your ingredients to make this nut...

Gather all your ingredients to make this nut free pesto recipe.

Remove the stems off all the greens so...

Remove the stems off all the greens so that you only have the leaves.  Discard the stems.

In a Ninja Blender or chopper add all...

In a Ninja Blender or chopper add all the leaves.  Then add the rest of the ingredients.

Pulse all ingredients until finely chopped.

Store in airtight container in refrigerator for up...

Store in airtight container in refrigerator for up to a week.

Can be frozen for up to six months.

Spicy, citrusy, mustard greens-pepita pesto, the perfect midwinter sauce for pasta, or as a spread or dip. The ingredients also make it an ideal exercise recovery food!

Mustard Greens Pepita Pesto {Vegan, Nut-Free}

lemon

mustard

pepitas (green pumpkin seeds)

garlic,

fine sea salt (more

black pepper

Grate 2 teaspoons lemon zest from the lemon....

Grate 2 teaspoons lemon zest from the lemon. Cut in half and squeeze out 1-1/2 tablespoons juice.

In a large food processor, process the mustard...

In a large food processor, process the mustard greens, pepitas and garlic, using on/off pulses, until finely chopped. Add the lemon zest, lemon juice, salt and pepper.

With the motor running, slowly pour in the...

With the motor running, slowly pour in the olive oil, stopping to scrape the sides of bowl once or twice.

Serve with pasta, as a spread, or as...

Serve with pasta, as a spread, or as a dip.

My easy vegan basil pesto is quick to make &amp; so versatile! Use it for pasta, soups, sandwiches, dips, and more! It is high in protein, too.

Easy Vegan Basil Pesto (nut free options)

shelled sunflower seeds (pepitas, almonds or walnuts)

garlic (peeled)

nutritional yeast

water

extra virgin olive oil

fine sea salt and black pepper

In a food processor, pulse the basil, seeds (or nuts), garlic and nutritional yeast  until finely chopped. Stop and crape down sides of bowl; process again until a loose paste begins to form.

Add the water and oil; pulse until desired consistency (rough, or very smooth) is achieved.

until a thick paste forms, scrapping sides. Add extra virgin olive oil and water, one tablespoon at a time, until smooth. Add sea salt and freshly ground black pepper to taste. Enjoy!

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