Nut-Free Pesto Pasta
Elevate your pasta night with this vibrant and creamy Nut-Free Pesto Pasta recipe, perfect for those with nut allergies or anyone seeking a unique twist on the classic Italian favorite. Made with sunflower seeds instead of traditional pine nuts, this pesto is blended with fresh basil leaves, grated Parmesan cheese, garlic, and a splash of zesty lemon juice for a bold, nut-free flavor. Tossed with al dente pasta and finished with optional cherry tomatoes for a burst of freshness, this quick and easy dish comes together in just 10 minutes of prep and 12 minutes of cooking. Ideal for busy weeknights or casual entertaining, this recipe delivers a satisfying, healthy meal packed with Mediterranean-inspired tastes.
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Recipe Information
Ingredients
- 12 oz Linguine or preferred pasta
- 2 cups Fresh basil leaves
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Sunflower seeds
- 2 cloves Garlic cloves
- 0.5 cup Extra virgin olive oil
- 1 tbsp Fresh lemon juice
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 cup Cherry tomatoes (optional)
Instructions
Bring a large pot of salted water to a boil.
Add the linguine or your preferred pasta to the boiling water and cook according to the package instructions until al dente, then drain and set aside.
In a food processor, combine the fresh basil leaves, grated Parmesan cheese, sunflower seeds, and garlic cloves.
Process the ingredients until they are finely chopped.
While the processor is still running, slowly add the extra virgin olive oil in a steady stream. Continue processing until the mixture is smooth and creamy.
Add fresh lemon juice, salt, and pepper to the pesto, and process again to combine. Taste and adjust seasoning if necessary.
Toss the cooked and drained pasta with the prepared pesto in a large mixing bowl until the pasta is well coated.
If using, toss in the cherry tomatoes for a burst of color and freshness.
Serve immediately, with additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.5 g | 190% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1674 mg | 73% | |
| Total Carbohydrate | 129.3 g | 47% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 10.3 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 691 mg | 53% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1377 mg | 29% | |
*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.
