This Nut Free Pesto is a fresh, flavour-packed alternative to traditional pesto! Made with sunflower seeds instead of pine nuts, this recipe is allergy-friendly and perfect for school lunch boxes or anyone needing a nut-free option. With just a few simple ingredients, you can make this vibrant green pesto in minutes. It’s perfect spread onto sandwiches, stirred through pasta or dolloped on top of grilled chicken and veggies.
Ingredients in Nut Free Pesto
You’ll only need six ingredients to make this creamy no-nut pesto:
Sunflower seeds – These take the place of pine nuts and give a mild, slightly nutty flavour. They’re an affordable and allergy-friendly option that still gives body and richness to the pesto.
Parmesan cheese – Grated parmesan adds the salty, umami flavour.
Garlic – Just one clove gives the pesto a delicious bite. You can use less if you’re serving it to little ones and want a milder flavour.
Fresh basil leaves – Make sure they’re fresh and crisp for the best flavour.
Olive oil – Use a good quality extra virgin olive oil for a rich and smooth texture.
Salt – Just a touch of salt brings everything together.
How to make Nut Free Pesto
It’s really easy to make this nut-free pesto at home. Just progressively pop everything into your food processor and blend until smooth!
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: Toast the sunflower seeds for the best flavour. You can do it on the stovetop in a dry frypan, or by baking them in the oven.
Step 2: In a food processor, blitz together the parmesan, garlic, sunflower seeds and basil until finely chopped.
Step 3: Add the olive oil and salt, and blitz until combined.
Thermomixer? Like above, toast the sunflower seeds. Then simply use your Thermomix instead of a food processor to make the basil pesto.
How to use Nut Free Pesto Sauce
This easy nut-free pesto sauce is really versatile! Stir it through freshly cooked pasta, use it as a sandwich spread, or mix a spoonful into mashed avocado or plain Greek yoghurt for a flavour-packed dip.
I love stirring it through steamed greens for an extra flavour boost, or as a sauce topping for grilled chicken.
Storing
Store homemade pesto in a sealed jar or container in the fridge. Smooth out the surface and pour a thin layer of olive oil on top, to help keep it green and fresh. It will last about 5–7 days in the fridge.
To freeze, spoon it into an ice cube tray for small portions. Once frozen, transfer the cubes to a labelled freezer bag and keep for up to 3 months.
Looking for more homemade pantry staples? Try this gluten-free cheese sauce for a versatile kid-friendly sauce, or my homemade dry onion soup mix as an additive-free pantry item!
If you make this Nut Free Pesto, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more family-friendly pantry staple recipes.
Happy cooking,
Chloe
Nut Free Pesto
Category: Pantry StaplesIngredients
- 2 tbs sunflower seeds
- 40 g Parmesan cheese grated (Thermomixers: 40g/1.5oz block parmesan cut into 2cm/1 inch cubes)
- 1 garlic clove finely chopped (Thermomixers: peeled, whole clove)
- 40 g fresh basil leaves
- 60 ml olive oil
- 1/8 tsp salt
Instructions
- Toast 2 tbs sunflower seeds in dry pan over medium heat on the stovetop, stirring frequently until lightly golden brown. Alternatively, toast in an oven at 180°C/350°F (160°C fan forced) for 3-5 minutes until lightly golden brown. Transfer to a plate to cool.
- Using a food processor, blitz together the sunflower seeds, 40 g Parmesan cheese, 1 garlic clove and 40 g fresh basil leaves until finely chopped.
- Add 60 ml olive oil and 1/8 tsp salt, and blitz to combine. Transfer to a small bowl or container.
Thermomix instructions
- Toast 2 tbs sunflower seeds in dry pan over medium heat on the stovetop, stirring frequently until lightly golden brown. Alternatively, toast in an oven at 180°C/350°F (160°C fan forced) for 3-5 minutes until lightly golden brown. Transfer to a plate to cool.
- Put 40 g Parmesan cheese and 1 garlic clove into the mixing bowl. Mill for 8 seconds, speed 9, MC on. Scrape down the mixing bowl.
- Add the sunflower seeds and 40 g fresh basil leaves. Chop for 5 seconds, speed 7, MC on. Scrape down the mixing bowl.
- Add 60 ml olive oil and 1/8 tsp salt. Mix for 5 seconds, speed 3, MC on. Transfer to a small bowl or container.
One Response
We LOVE pesto! And this is a great option for school lunches (nut-free school). It tastes so good!