Nut-free pesto is the ultimate summer dish to make. A light and flavorful sauce that pairs well with almost anything. It is the perfect sauce to serve hot or cold throughout the whole year especially when you need to whip up a quick meal.
Pesto is most commonly served with pasta but it can be used for many different things. It is perfect to use as a spread on sandwiches or to serve as a dip with bread or vegetables. You can also try turning it into pesto butter or stuffing it in chicken breasts or using it as a meat marinade.
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What is Pesto?
Pesto is an Italian sauce that consists of basil, pine nuts, cheese, olive oil, and garlic. It originates from the city of Genoa and means “to crush” or “to pound”.
Why Nut Free?
Pesto is traditionally made with pine nuts but this recipe does not include them, this is because pine nuts are very expensive to buy. They are also not a common ingredient in recipes which can lead to them being wasted. Excluding nuts also makes this a recipe that is safe to use for people with nut allergies.
Basil: Fresh basil is traditionally used but kale, mint, peas, or avocado can also be used in place for a different take on it.
Cheese: A hard cheese like parmesan cheese or pecorino are the best options for this recipe.
Seasoning: Olive oil, lemon juice, fresh garlic, salt, and pepper give pesto that extra kick of flavor.
How to Make Nut Free Pesto
- Combine all ingredients in a food processor.
- Blend until completely smooth.
- Store in the fridge for up to one week.
Nut Free Pesto Storage Instructions
Pesto can be stored for up to 1 week in an air tight container in the fridge or for up to a month in the freezer. To freeze seal in a container or divide it into an ice cube tray for easy to use portions.
Other Summer Reciepes
Nut Free Pesto Sauce
- 2 cups basil
- ⅓ cup olive oil
- ⅓ cup parmesan cheese shredded
- 2 cloves fresh garlic
- 2 tablespoons lemon juice
- ¼ teaspoon salt and pepper
- Combine all ingredients in a food processor and blend until smooth.
- Store in an air tight container for up to 1 week.