Nut Free Pesto 

Classic pesto is made with basil, parmesan, olive oil, garlic, and pine nuts but nuts aren’t always accessible or allergy-friendly. This nut free pesto recipe keeps all the flavour you love while leaving out the nuts.

At the end of summer, my family harvests all of our fresh basil and turns it into big batches of pesto. We fill ice cube trays with it and freeze them, so we’ll have a taste of summer basil ready to enjoy all winter long.

Ingredients

• 2 large handfuls of fresh basil leaves (about 2 cups, lightly packed)
  
• ¼ cup freshly grated parmesan cheese
  
• 3 cloves garlic, peeled
  
• ¼ cup extra virgin olive oil (plus more as needed)
  
• Salt, to taste
  

Instructions

1. Add basil, parmesan, garlic, and a pinch of salt to a food processor.
   
2. Pulse until roughly chopped.
   
3. Add in the olive oil until the mixture is smooth.
   
4. Taste and adjust seasoning.
   
   • If the pesto is too thick: add a little more olive oil.
     
   • If it’s too thin: add a few more basil leaves.
     

How to Use

• Toss with warm pasta for a quick, flavour-packed pesto pasta dinner.
  
• Spread on sandwiches or wraps
  
• Use as a dip for veggies, crackers, or breadsticks.
  
• Stir into soups, roasted vegetables, or grain bowls for extra flavour
  

Storage Tips

• Store in an airtight container in the fridge for up to 5 days.
  
• For longer storage, freeze pesto in an ice cube tray. Once frozen, transfer cubes to a freezer-safe bag. Pop one out whenever you need a quick flavour boost!
  

FAQ: Nut Free Pesto 

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Recipe