Nut-Free Classic Basil Pesto
Bright, zesty, and allergy-friendly, this Nut-Free Classic Basil Pesto is a fresh and flavorful twist on the beloved sauce. Made with aromatic fresh basil, grated Parmesan cheese, garlic, and a creative substitution of hulled sunflower seeds for traditional pine nuts, this recipe delivers all the creamy indulgence of classic pesto without the risks for those with nut allergies. The addition of freshly squeezed lemon juice adds a pop of tangy freshness, while extra virgin olive oil creates a luxuriously smooth texture. Ready in just 10 minutes and requiring no cooking, this versatile condiment is perfect for tossing with pasta, spreading on sandwiches, or drizzling over roasted vegetables. Its nut-free, family-friendly appeal makes it an ideal go-to for weeknight meals or special gatherings alike!
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Recipe Information
Ingredients
- 2 cups Fresh basil leaves
- 1 cup Parmesan cheese, grated
- 0.5 cup Sunflower seeds, hulled and unsalted
- 2 Garlic cloves
- 0.5 cup Extra virgin olive oil
- 1 tablespoon Lemon juice, freshly squeezed
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Gather all the ingredients and prepare by grating the Parmesan cheese and peeling the garlic cloves.
In a food processor, combine the fresh basil leaves, grated Parmesan cheese, hulled sunflower seeds, and garlic cloves.
Pulse the ingredients a few times until they are coarsely chopped and well mixed.
With the food processor running, slowly pour in the extra virgin olive oil through the feed tube in a steady stream, allowing the ingredients to blend smoothly.
Add the freshly squeezed lemon juice, salt, and black pepper to the mixture and pulse a few more times until everything is combined.
Stop the processor and scrape down the sides with a spatula to ensure even mixing.
Taste the pesto and adjust the seasoning if necessary, adding more salt or pepper to preference.
Transfer the nut-free pesto to a jar or an airtight container and store it in the refrigerator until ready to use.
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.3 g | 211% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2541 mg | 110% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 2.4 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 985 mg | 76% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 475 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
