Nut-Free Pesto with Fresh Basil (No Pine Nuts)
This Nut-Free Pesto is made with just six ingredients: fresh basil, garlic, Parmigiano Reggiano, Pecorino Romano, good olive oil, and salt, and it tastes exactly like traditional Genovese pesto. No pine nuts, no substitutes, no compromises. It comes together in 15 minutes in a food processor and is thick, vibrant, and deeply flavorful. If you or someone you’re cooking for has a nut allergy, this is the pesto recipe you have been looking for.
I developed this recipe for my best friend, who has a nut allergy. Navigating that at the dinner table is no small thing, and I wanted a pesto she could eat that didn’t feel like a consolation prize. The key is that this recipe doesn’t swap in sunflower seeds or pumpkin seeds; it simply leans harder on the cheese and the quality of the basil and olive oil to deliver the same richness and depth you’d expect from a traditional pesto. If you love pesto, you will also want to try my Traditional Genovese Pesto, Lemon Pesto, and Walnut Pesto.
Ingredients
Fresh basil makes or breaks this recipe; look for bright green, unblemished leaves and make sure they are completely dry before they go into the food processor. Excess moisture dilutes the pesto and mutes the color. Without pine nuts in the mix, the cheese does more of the heavy lifting than it would in a traditional pesto, which is why using real Parmigiano Reggiano and Pecorino Romano matters so much. Pre-grated cheese won’t give you the same result. The olive oil goes in last, slowly, in a steady stream; this is what creates a smooth, emulsified sauce rather than a greasy one.
Step by Step Instructions
- Place fresh basil leaves, peeled garlic, and a pinch of kosher salt into the bowl of a food processor fitted with the blade attachment.
2. Pulse until the basil is finely chopped and everything is well combined.
3. Add the Parmigiano Reggiano and Pecorino Romano and pulse again until evenly distributed.
4. With the processor running, slowly pour in the olive oil in a steady stream and process until smooth and creamy.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Nut-Free Pesto with Fresh Basil (No Pine Nuts)
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!