Nut Free Basil Pesto (Dairy Free)

This homemade nut-free basil pesto is so easy and quick to make! Bursting with fresh flavours it makes a great addition to pasta and is also dairy free. Plus, it's safe to bring to school for packed lunches since it doesn't contain any nuts!

When it comes to Italian sauces, basil pesto is like the superhero of flavours! The dynamic combination of fresh herby basil, rich and cheesy Parmesan and a punch of garlic is simply unbeatable.

However, if you have a dairy or nut allergy, enjoying this delicious condiment can be a real challenge. 

Do not fear! In this blog post, we're going to show you how to make your own homemade nut-free basil pesto, that’s also dairy free & just as easy, quick, and bursting with fresh flavours as the standard variety.

This nut-free pesto is so versatile that you will find yourself dolloping it on everything, not just pasta! I love to coat fish like this air fryer trout with the pesto and then sprinkle with breadcrumbs for some added crunch, drizzle it over mini hasselback potatoes or use as a filling for these vegan puff pastry pinwheels.

You can whip up this no-nut pesto in just 5 minutes! Make a big batch and then store it in the fridge, ready to be used throughout the week or freeze for a later date.

🤔 Are There Nuts In Pesto?

Traditional pesto is made with basil, pine nuts, garlic,parmesan, olive oil & salt. 

Technically pine nuts are not actually part of the tree nut family, they are considered a seed.

 However, although rarer than tree nut allergies, it is still possible to be allergic to pine nuts.

Finding a shop-bought “nut-free” pesto becomes a little more tricky when you need the pesto to be dairy free too. 

When looking in the supermarket for a dairy-free pesto, I found that most brands had substituted pine nuts for cashew nuts or another tree nut, so while the pesto was dairy free it also contained a variety of tree nuts.

So I took on the challenge to re-create this herby, cheesy, kid's favourite into an allergy-friendly version! My recipe is completely free from nuts, dairy, eggs & gluten!

🥘 Ingredients Used & Substitutions

✋ Be sure to double check all packaging for allergens. ✋

• Fresh Basil - This pesto staple! Basil leaves add a fresh, herby flavour and that beautiful bright green colour! Basil is the star of the show here, but if you can’t get hold of any basil or want to try something a bit different you can substitute the basil with other herbs like parsley, coriander (cilantro) or mint. Just use an equal amount of the alternative herb. While equally delicious, the flavours will differ when using alternative herbs, so just bear that in mind.
• Sunflower Seeds - I have used sunflower seeds instead of pine nuts, so you still get the slightly nutty texture of regular pesto. Sunflower seeds also contain nutrients and plant compounds that help reduce your risk of inflammation, heart disease and type 2 diabetes, so are really good for you too! You can substitute these for pumpkin seeds with similar results.
• Nutritional Yeast - I have used nutritional yeast instead of parmesan to make this recipe dairy free. It really brings the cheesy, nutty taste of pesto to life. This ingredient is a great staple for a vegan diet. If you don’t need the pesto to be dairy free, just swap the nutritional yeast for 40g of grated parmesan cheese.
• Garlic - Fresh cloves of crushed garlic really bring this pesto to life. Adjust the amount used to your taste preference.
• Extra Virgin Olive Oil - I prefer using extra virgin olive oil as it is the highest quality olive oil you can buy and it has a stronger flavour than regular olive oil. I love this extra virgin olive oil from Filippo Berio.

⚡ Variations

This recipe is as near to a traditional pesto as can be, whilst making it nut-free and dairy free, but if you fancy something a bit different why not try out some of these alternative options?

• Use Pumpkin Seeds: Swap the sunflower seeds and use pumpkin seeds instead which are full of nutrients and high in antioxidants.
• Add Other Herbs: Swap out the basil for either parsley, coriander (cilantro) or mint for a different pesto flavour.
• Try With Different Veggies:  Why not swap half of the basil for some baby spinach or rocket (arugula)?
• Add Some Avocado: Pop half a ripe avocado into the food processor with the rest of the ingredients for a creamier pesto.  

✏️ Step-By-Step Instructions

⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️

Here you will find the instructions to make this pesto without pine nuts in a food processor & by pestle and mortar. I prefer to make it in a food processor as it is so much quicker and easier, however, scroll down a bit further and I will also show you how to make this nutty and garlicky sauce the traditional way with a pestle and mortar as well.

To Make In A Food Processor

Step 1: Start by washing the basil leaves under cold running water and pat them dry with a kitchen towel or use a salad spinner to really dry out the leaves.

Step 2: Give the garlic a rough chop into small chunks. No need to worry about making them super tiny since they'll all get blended up in the food processor anyway. Next, cut the lemon in half & squeeze out the juice by using a lemon squeezer if you have one handy.

 If not, no worries! Just hold one of the cut lemon halves over a small bowl and poke the flesh with a fork while giving it a gentle squeeze. The fork will help release the juice, and you'll have it ready to go in no time!

• Step 1: Prepare the ingredients as above in the main instructions.
  
• Step 2: Start by placing the garlic cloves in the mortar and crush them with the pestle until they turn into a paste. This helps to release the flavours of the garlic.
  
• Step 3: Next, tear the basil leaves into smaller pieces and add them to the mortar along with the sunflower seeds. Grind and crush them using a circular motion with the pestle, applying gentle pressure. Continue until the mixture becomes a coarse paste.
• Step 4: Then add the nutritional yeast to the mortar and continue grinding with the pestle until it's well combined with the other ingredients.
  
• Step 5: Gradually pour in the extra-virgin olive oil while continuously stirring and grinding with the pestle. This helps to emulsify the ingredients and create a creamy consistency.
  
• Step 6:Season with salt and pepper and add a squeeze of lemon juice for a touch of acidity.

💡 Tips & Tricks

• • No lemon squeezer? No worries! Just hold one of the cut lemon halves over a small bowl and poke the flesh with a fork while giving it a gentle squeeze. The fork will help release the juice from the lemon into the bowl.
  • Choose fresh and vibrant basil: Look for fresh basil leaves that are vibrant green in colour and not wilting or yellowing. The quality of the basil will greatly impact the flavour of your pesto.
  • Adjust the oil quantity: The amount of olive oil needed may vary depending on how thick or thin consistency you like your pesto, that’s why I say to add it slowly to the food processor. Add more oil for a smoother and thinner pesto or reduce it slightly for a thicker and chunkier texture. 

🍴 How To Serve

While it's true that the classic and most loved method of serving pesto is by stirring its thick green sauce into pasta there are so many more ways to enjoy this wonderful condiment! 

• Use it to coat any meat or fish before cooking. I love spreading pesto on top of this air-fried sea bass or air fryer trout  & then sprinkling it with breadcrumbs for added crunch.
• Add a dollop of the pesto sauce to some mayo to create a delicious alternative to spread on your sandwich or use as a dip.
• Spread some no nut pesto on some toasted sough dough bread with some shredded chicken and spinach leaves for a tasty appetiser or snack.
• Stir through veggies like broccoli or these roasted carrots and green beans.  You will find fussy eaters will suddenly love vegetables! 
• Add a spoonful to this creamy chicken & leek risotto just before serving.
• Use instead of tomato sauce as a base for puff pastry pizza, then top with shredded cooked chicken and rocket.

🥡 Storage

If you are not serving this vegan, nut-free pesto immediately, simply place the pesto in an airtight container or jar, where it will keep in the fridge for up to 5 days.