Nut-Free Pesto (for Pasta or Pizza)

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Nut-Free Pesto (for Pasta or Pizza)

With just a few ingredients, bright flavor, 5 minutes of prep time, and zero nuts, this Nut-Free Pesto is perfect for dinner with the kids. Try it on pasta, pizza, sandwiches, and more!

Prep Time10

Cook Time0

Total Time10

Course: Sauce

Cuisine: Italian

Servings: (Makes about 1 cup)

Calories: 162kcal

Author: Amy Palanjian

Equipment

Ingredients

3 cups lightly packed basil leaves
1 cup lightly packed parsley leaves
½ cup extra virgin olive oil
½ cup grated Parmesan
½ cup roasted unsalted sunflower seeds
½ teaspoon salt
2 cloves garlic (peeled)

US Customary - Metric

Instructions

Add the ingredients to a blender or food processor. (A blender will make a finer puree, though you can use either.)
Blend very well until very smooth, stopping to scrape down the sides of the bowl or using the stick that came with the blender as needed.
Add ¼-½ cup more olive oil, as needed, to create a smooth blended mixture.
Season to taste with salt if needed.
Use with a pound of pasta, as a topping for pizza, or store in the fridge or freezer for a future day.

Notes

Store in an airtight container in the fridge for up to 3 days or in a zip-top freezer bag, with as much air removed as possible, for up to 3 months. Thaw in the fridge or at room temperature to use.
Use a blender or food processor depending on what you have and what you prefer to use.
Blend the mixture well so there are no noticeable chunks of any ingredient.
Stop and scrape down the sides of the bowl to ensure the mixture is evenly blended.
Taste and add a little salt if needed.
Use with pasta, Pesto Pizza, grain bowls, eggs, in soup, or spread on toast.
Substitute baby kale for the spinach to make kale pesto.
You may also like my Broccoli Pesto, Pesto Pasta Salad, Pesto Pizza Rolls, and this handy tip for Freezing Greens.

Nutrition