This Nut-Free Pesto is a creamy, flavourful alternative to traditional pesto. Perfect for pasta, dips, or spreads, and completely safe for those with nut allergies!
Why You’ll Love This Recipe
- Nut-Free & Allergy-Friendly – Safe for those with nut allergies, unlike store-bought pestos.
- Creamy & Rich – Thanks to avocado, this pesto has a smooth, velvety texture.
- Versatile – Use it as a dip, spread, or pasta sauce.
- Packed with Nutrients – Loaded with healthy fats, vitamins, and antioxidants.
The Inspiration Behind This Recipe
Growing up with a brother who has a nut allergy, I’ve always had to be cautious when making meals like pesto. Traditional pesto often contains pine nuts or walnuts, making store-bought versions off-limits.
That’s why I created this nut-free, creamy version—so everyone can enjoy a delicious, homemade pesto!
Nut-Free Pesto
Ingredients You’ll Need
- 2 ripe avocados
- Juice of 1 lemon
- 4 garlic cloves
- ¼ cup olive oil
- ¼ cup grated Parmesan cheese (opt out to make vegan)
- 1 cup fresh spinach
- ½ cup fresh basil
How to Make Nut-Free Avocado Pesto
- Blend the Ingredients – In a food processor or blender, combine avocado, lemon juice, garlic, olive oil, Parmesan cheese, spinach, and basil.
- Process Until Smooth – Blend until creamy and well combined. If needed, add a splash of water or more olive oil to reach your desired consistency.
- Taste & Adjust – Add more lemon juice or Parmesan if desired.
- Serve & Enjoy – Use as a dip, spread, or mix into pasta for a creamy, nut-free pesto sauce.
Storage Tips
- Store in an airtight container in the fridge for up to 3 days.
- To prevent browning, press plastic wrap directly onto the surface before sealing.
- You can also freeze for up to 3 months in glass container or ice cube trays.
Substitutions & Variations
- Swap spinach for kale or arugula for a different flavour profile.
- Use nutritional yeast instead of Parmesan to make it dairy-free and vegan.
- Add a pinch of red pepper flakes for a spicy kick.
FAQs
Yes! Freeze in an airtight container or ice cube trays for up to 3 months.
It’s great on pasta, as a dip for veggies and crackers, or as a spread on sandwiches. Can even be used as a base sauce on Pizza!
Add a little extra olive oil or pasta water while mixing.
Final Thoughts: Nut-Free Pesto
This Nut-Free Avocado Pesto is a delicious, creamy alternative to traditional pesto, perfect for those with nut allergies.
Whether you’re using it as a dip, sauce, or spread, this easy recipe is sure to become a favourite!
More Recipes
Recipe
Nut-Free Pesto
Equipment
- Food processor
- Measuring cups and spoons
- Garlic masher optional
Ingredients
- 2 ripe Avocados
- 1 Lemon juiced
- 4 Garlic cloves minced
- ¼ cup Olive Oil
- ¼ cup Parmesan cheese
- 1 cup Fresh spinach
- ½ cup Fresh basil
Instructions
- Blend the Ingredients – In a food processor or blender, combine avocado, lemon juice, garlic, olive oil, Parmesan cheese, spinach, and basil.
- Process Until Smooth – Blend until creamy and well combined. If needed, add a splash of water or more olive oil to reach your desired consistency.
- Taste & Adjust – Add more lemon juice or Parmesan if desired.
- Serve & Enjoy – Use as a dip, spread, or mix into pasta for a creamy, nut-free pesto sauce.
Notes
Storage Tips
- Store in an airtight container in the fridge for up to 3 days.
- Freeze in glass container or in ice cube trays
- To prevent browning, press plastic wrap directly onto the surface before sealing.
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