Nut-Free Pesto (with avocado)

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

1. Blend the Ingredients – In a food processor or blender, combine avocado, lemon juice, garlic, olive oil, Parmesan cheese, spinach, and basil.
2. 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.
3. Taste & Adjust – Add more lemon juice or Parmesan if desired.
4. 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.

Equipement

• Food Processor
• Bowl
• Spoon

FAQs

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

1. Roasted Edamame
2. Shredded Tofu
3. Strawberry Smoothie Bowl

Recipe

Juliana Crimi, RD

Nut-Free Pesto

This Nut-Free Avocado Pesto is a creamy, flavourful alternative to traditional pesto. Perfect for pasta, dips, or spreads, and completely safe for those with nut allergies!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 10 minutes mins

Course: dip

Ingredients Equipment Method Notes

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

Equipment

• Food processor
• Measuring cups and spoons
• Garlic masher optional

Method

 

1. Blend the Ingredients – In a food processor or blender, combine avocado, lemon juice, garlic, olive oil, Parmesan cheese, spinach, and basil.
2. 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.
3. Taste & Adjust – Add more lemon juice or Parmesan if desired.
4. 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.