Nut-Free Pesto Recipe (Homemade Nut Free Basil Pesto)
This easy Nut-Free Pesto recipe is one of my favorite things to make in the summer when we host my nut-free bestie and her husband for dinner! Nut allergies are no joke, and traditional basil pesto from the grocery store always has pine nuts. My nut free pesto recipe is simple – just basil, grated Parmigiano Reggiano, grated Pecorino Romano, extra virgin olive oil, salt, and garlic. It’s thick, just like traditional Genovese-style pesto should be. This is hands down the best nut-free pesto sauce you’ll ever have — perfect for when you have a surplus of basil.

Fresh basil pesto is such a versatile sauce. You can use this go-to recipe for hot pasta, on sandwiches, on homemade pizza, or with fish! Pesto purists will love my classic pesto recipe.
But, for the nut-free crowd, this one truly packs a punch! It’s a little different in that you don’t get the nutiness from the pine nuts, but you still end up with a delicious pesto. One of my best friends has a tree nut allergy, and I know how scary it can be navigating that, having lived with her in college.
My nut-free pesto is safe and delicious, perfect for pesto pasta! This pesto doesn’t use a substitution for the pine nuts, but you can also try pesto with unsalted sunflower seeds or pumpkin seeds! Or, if you do like nuts, why not try walnut pesto or pistachio pesto?ย

Why You’ll Love This Recipe
- Simplicity – With just a handful of ingredients, this basil pesto recipe is quick and easy to make, perfect for busy weeknights.
- Flavor – The combination of fresh basil leaves, garlic, and two delicious cheeses creates a rich, vibrant taste that will elevate any dish.
- Versatility – This nut-free pesto is not only great for pasta but also works wonderfully as a spread, dip, salad dressing, or marinade, making it a kitchen staple.
Ingredients

- Basil – Use fresh, vibrant green leaves for the best flavor. Basil gives our homemade pesto recipe it’s bright green color. Store in a glass of water like flowers to keep it fresh longer.
- Garlic – Fresh garlic cloves offer the best flavor. Crush the clove before adding to release more of its essential oils.
- Parmesan Cheese – Opt for freshly grated parmesan to enhance the depth of flavor. Look for Parmigiano-Reggiano for authenticity.
- Pecorino Romano Cheese – This sheep’s milk cheese adds a salty kick. Grate it just before use to maintain its sharpness.
- Extra-Virgin Olive Oil – Use high-quality extra virgin olive oil for a rich, fruity flavor. Store in a cool, dark place to prevent it from going rancid.
- Kosher Salt – Enhances all the vibrant flavors in the pesto. It’s less dense than table salt, so you can control the seasoning better
Substitutions
- Substitute Spinach for Basil – For a milder flavor, you can use baby spinach leaves. This is also a great way to sneak in some extra greens in your fresh pesto!
- Add Lemon Juice – A splash of fresh lemon juice can brighten the pesto and add a refreshing tang.
- Swap Pecorino with Asiago – If you can’t find pecorino cheese, Asiago cheese is a great alternative with a similar sharpness.
- Include Sun-Dried Tomatoes – For a sweet and tangy twist, add a handful of chopped sun-dried tomatoes.
- Incorporate Different Fresh Herbs – Add a bit of fresh parsley or cilantro for a unique herby flavor in this nut-free recipe!
Step by Step Instructions

Prep the Basil and Garlic: Place fresh basil leaves and peeled garlic in your food processor, along with a pinch of kosher salt.
Blend the Basics: Pulse until the basil is finely chopped and everything is well combined.


Add the Cheeses: Sprinkle in the parmesan and pecorino cheeses, then pulse again until everything is evenly mixed.

Stream in the Olive Oil: With the food processor running, gradually pour in the extra virgin olive oil. This helps to create a smooth, creamy texture.

Taste and Adjust: Give your pesto a taste and add more salt or pepper if needed to suit your preferences.

Tips and Notes
- Pulse, Don’t Blend – Use short pulses on your food processor to avoid over-processing, which can cause the basil to oxidize and turn brown.
- Dry the Basil Leaves – Make sure your basil leaves are completely dry before processing. Excess water can dilute the pesto and make it less vibrant.
- Grate Your Own Cheese – Freshly grated parmesan and pecorino have a superior flavor compared to pre-grated versions.

Serving Suggestions
- Wine Pairing – Of course, I love to pair pesto with an Italian white like Pinot Grigio. But, it would also pair nicely with Sauvignon Blanc, unoaked Chardonnay, or a Vermentino!
- Pasta – Toss your nut-free pesto with freshly cooked pasta for a quick and delicious meal. Garnish with extra parmesan and fresh basil.
- Caprese – Use as a sauce for a Caprese salad by drizzling over fresh tomatoes and mozzarella.
- Grilling – Spread on grilled chicken, fish, or vegetables for added flavor.
- Creative Dips – Serve as a dip for crusty bread or fresh veggies.
- Pesto Bruschetta – Spread on toasted baguette slices and top with cherry tomatoes and a sprinkle of balsamic glaze.
- Pesto Butter – Mix with softened butter to create a flavorful spread for bread, corn on the cob, or baked potatoes.
- Tomato Tart – Spread pesto over puff pastry, top with sliced tomatoes, and bake until golden brown for a savory tart.
Storage Instructions
Refrigerator
Transfer your pesto to an airtight container and pour a thin layer of olive oil on top to prevent browning. It will keep fresh in the fridge for up to a week.
Freezer
For longer storage, freeze pesto in an ice cube tray or small containers. Once frozen, transfer the cubes to a resealable plastic bag. This way, you can thaw just the amount you need. Pesto can be frozen for up to 3 months.
Thawing – When ready to use, thaw the frozen leftover pesto in the refrigerator overnight or at room temperature for a few hours. Stir well before serving this delicious sauce!
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ review below!

Nut-Free Pesto Recipe (Homemade Nut Free Basil Pesto)
Equipment
- Food processor with blade attachment
- Measuring Cups and Spoons
- Airtight container for storage
Ingredients
- 1 cup basil packed cup 36 g
- 1 clove garlic peeled
- 1 cup freshly grated parmesan cheese 126 g
- 1/2 cup freshly grated pecorino romano cheese 126 g
- 7 tablespoons extra virgin olive oil 74 g
- 1/4 teaspoon kosher salt
Instructions
- Place fresh basil leaves, peeled garlic, and a pinch of kosher salt into the bowl of your food processor.
- Pulse the mixture until the basil is finely chopped and everything is well combined.
- Add the freshly grated parmesan and pecorino cheeses to the food processor. Pulse again until everything is evenly mixed.
- With the food processor running, slowly pour in the extra virgin olive oil in a steady stream. Continue to process until the pesto reaches a smooth and creamy consistency.
- Taste your pesto and add more salt or pepper if needed to suit your preferences.
I’m so happy I found this nut-free pesto recipe! My sister’s husband is allergic to nuts and I wanted to make pesto for a dinner with them, and this recipe turned out perfect! It’s a very thick creamy pesto, which is how I like it!