An Easy Recipe for Nut Free Pesto or Pistou.
Skip straight to my Nut Free Pesto Recipe recipe.
Shopping list – to make this Nut Free Pesto you will need:
- Fresh Basil
- Pecorino or Parmesan Cheese (or the veggie equivalent if necessary)
- Good quality Extra Virgin Olive Oil
- Lemon Juice
- Salt
- Pepper
- Garlic
Why am I making pesto? Well, it’s the time of year when my garden seems to rebel against all the careful planning I put in during Spring. I have a full maternity ward of greenish tomatoes which appear to be heading for delivery at the same time. I have a marrow plant which, like some seedy London nightclub on a Friday night, has male flowers queuing up but not a single woman. And, I have basil overwhelming my herb pot, shading the sun-loving rosemary – so what better than fresh basil pesto. Pesto is a great way to use up a surplus of basil (or for that matter any other appropriate soft herb), especially as it can be frozen and used through the winter and this recipe for a nut-free pesto means that I have no need for the one ingredient I don’t generally have in my store cupboard (pine nuts). Apparently, nut-free pesto is standard across Italy except in Liguria and, in France, it is known as Pistou and also generally made without nuts.
All you need for nut-free pesto is fresh basil, parmesan or pecorino cheese, good quality extra virgin olive oil, garlic, salt and a squeeze of lemon juice. Oh, and if like me you don’t often use a food processor or you prefer to make your pesto by hand, the traditional Italian way, then you need a largish pestle and mortar too. The point of using the pestle and mortar is that you are much more in control of how your pesto is prepared. At least in my heart, crushing the basil leaves gently will release a subtler, delicate flavour. And, the texture of a hand prepared pesto is quite different.
Lighter than the traditional Ligurian pesto I learnt to make at the World Pesto Championships a couple of years ago, nut-free pesto makes the perfect complement for summer pasta dishes, as a topping for a home-made burger, for tomato bakes or, as I did last night, as a sauce to bake fish in the oven. If you do want to make a traditional basil pesto the method is almost exactly the same, you simply add the pine nuts with the garlic at the start of the process.
Nut-free pesto is ultra easy to make and of course, you do have the option of using a pestle and mortar or whizzing this up in your food processor. I’d recommend trying the pestle and mortar option at least once because your pesto will have more depth of flavour and a better texture. But, if I was making a huge quantity, I’d probably give in and use a food processor too, though I’d probably still use a stick or wand blender with a plastic tumbler rather than a ‘put the lot in and press a button’ type. I’ve experienced the pesto from one of those and it’s more of a slurry than I like (or perhaps it was over processed?)
Here’s what to do.
A simple nut-free pesto recipe using basil, garlic, olive oil and salt to make a pistou sauce
- 70 g (about 3 cups) fresh basil leaves
- 40 g grated pecorino or parmesan cheese
- 40 ml extra virgin olive oil
- pinch salt
- 3 cloves garlic
- squeeze lemon juice optional
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Tear the basil into smallish shreds
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Put the peeled garlic cloves in a pestle and mortar with the salt and crush until you have a paste.
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Add the basil leaves in batches, crushing with the pestle until all the leaves are well blended with the garlic and salt and you have a paste.
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Add the grated cheese and mix
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Now pour over a little olive oil and blend well, using the base of the pestle.
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Continue adding olive oil until you have a thick 'sauce' of the desired consistency
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Taste and add more salt if necessary and a little lemon juice if desired.
Recipe Video
To make this in a food processor add all the ingredients except the lemon juice and olive oil and blend well until you have a rough paste. Now, drizzle in the olive oil until you have a sauce of the correct consistency. Add lemon juice and salt to taste
Once you’ve made a batch of pesto it will keep in the fridge for a week or so. But, you can easily freeze it in an ice-cube tray, ready to use throughout the winter. All you need to do, once the pesto is frozen, is pop the cubes out and into a zip-lock bag and you have a convenient supply of individual portions of nut-free pesto.
Nut-free pesto is bursting with the flavours of summer, somehow not adding pine nuts creates a really fresh pesto – and it’s a great way to use up that glut of basil.
Thinking of trying my easy no nut pesto recipe yourself? Why not pin this post for later
This sounds lovely
I love pesto, come summer a lovely pesto pasta salad is on the menu for every BBQ. Pine nuts end up costing quite a bit and I’d never thought to make it without! I will be trying this one.
I love adding pesto to so many things. This one looks delish!
So simple yet devine – I’ll ENJOY making this beaut
Great recipe for those with nut allergies
I loved this recipe. So easy to make and as someone who likes nuts it was surprising how good this tasted. It seemed to have more clarity of flavours than I would have expected.
Great alternative, as not everyone likes nuts.
we also have a glut of basil so will have to try this recipe. I especially like that you can freeze this to use over the winter.
Love pesto. Looks delicious
Lovely recipe idea. Thanks
Looks delicious
I’ve never made pesto myself before (I confess!) but I’d really like to try this 🙂
Great recipe!
This looks so yummy and my type of meal
great recipe xx
Forgot to rate!
I have a nut allergy, so love that this nut free!
Sounds lovely! l love Pesto. Will definitely try this one out!
Really good recipe
This looks a great recipe for me to try!
Looks delicious!
Really good idea
Thanks Vicky
Thanks for making it all so si,ple for me.
Nice twist on original pesto
I love the way you have made everything clear (and enticing) in this recipe post. Thank you. It sounds delicious
Having a severe nut allergy I’d never tried it until recently when a lovely chef at work bought some that was nut-free. What a revelation – it was soooo tasty and this will be great so I can make some up for home.
How about a vegan option?
you could substitute the cheese for a vegan cheese – but I am not vegan so I don’t have any need to do that.
that looks great & I’m not a fan of pine nuts so this is ideal for me
This looks really delicious. I must try it
Looks delicious I love pesto and will try this one
Love pesto and this a fab recipe x
Fantastic recipe
Always great to have a recipe like this one on hand – thank you.
Looks like a great recipe
Pinned to pinterest to try later! Looks great
So simple, yet looks so tasty!
It is really easy and really good
Oh what a great recipe for pesto for those with nut allergies. I don’t always have nuts available for fresh pesto so this is a great option.
I wish I have a green thumb like you! I love fresh herbs and this nut-free pesto is a keeper. It goes well with almost everything!
I’m so glad you posted this. I used to used the food processor to make pesto, but once i tried using a mortar and pestle, i haven’t pulled out the processor since. The resulting texture is far superior to the food processed version. Yours looks delicious!
It really does make a difference doesn’t it!
This is delicious ☺
looks delicious
This looks so yummy, I am a huge fan of pesto and it’s easier to make than most people think, it makes a great accompaniment of pasta I think 🙂
Don’t you agree it’s so much nicer freshly made too!
How lovely you have so many ingredients growing n your garden! Even the seedy marrows haha. I love pesto but have never tried making my own, I’ll have to now I know how easy it is.
Believe it or not I had a late ‘pregnancy’ and I’ve now got quite a big marrow sitting there. I wonder if it will work well with pesto!!!
I only tried pesto a few months ago and I wasn’t keen on it but it could of been the dish itself. I also had no idea that pesto had nuts in haha
Fresh pesto tastes nothing like the stuff you get in jars. And of course, when you make it yourself, you do it to your own taste. I like quite a high ratio of cheese to basil for example. You just experiment till it’s right for you
Great for using up the masses of basil I seem to have at the moment too- and will give more flavour to bland but healty fish dishes.
that’s so true – I loved it as a topping for baked salmon
This is such a good idea as I’m not supposed to eat pine nuts (something about them being bad for underactive thyroid) so am looking forward to trying this nut-free version
oh I didn’t know that – and I do have an underactive thyroid too
Oooh crikey, love pesto, this looks great
I really need to try making my own pesto as I always have stacks of basil! This looks really nommy and I like the idea of it being nut free.
Love making my own stuff from scratch, so much more satisfying, was reading the comments and what a good idea with the upside down water bottles
I have never tried to make my own pesto and it looks fairly easy
This looks amazing! I was just thinking about making some pesto pasta soon. My hubby, who doesn’t like eating nuts, would find this as a perfect substitute.
oh yum! I love pesto, but haven’t thought to make it myself. I love that the ingredients are so simple and natural – lovely!
I do love pesto but I never tried it without the pine nuts. I do like them quite a lot. When I was in Liguria I have tried the walnut pesto as well, which was so delicious, I’ve never tasted anything like it.
I’ve got the walnuts ready to try a walnut pesto. I did make a cobnut one – you can find the recipe on the blog
This sounds lovely but I think I would miss the pine nuts they make a pesto for me!
Try it and see – I was quite surprised…
I have to admit, I’ve never actually made pesto before – let alone nut-free pesto, but it looks so easy and delicious, I’ll have to give it a try x
Sounds great over fresh tomatoes
It is indeed! I am growing my own tomatoes too – delicious
Great for my kids nut free lunchboxes
It’s such an easy recipe
That does look delish. How long do you have to bash it in the mortar?
Your basil looks like it’s doing crazily well, especially impressive given the dry weather! I love pistou! I love pinenuts but not convinced they are really needed, the freshness of the herbs with the cheese is usually enough!
I use upsidedown plastic bottles with spikes filled with water to keep everything going. It’s a very smart way to make sure you don’t waste water. You can buy the spikes on amazon, or just punch a hole in the cap of the bottle
Ooooh, that looks delish! I can almost smell the basil off my computer screen. 🙂
I’d never have thought of making pesto without any nuts. Kudos to you for trying it out, and so beautifully at that.
It’s really easy – and a great way to use up that basil plant you bought which is going to seed in the corner
You had me crying with laughter at ‘I have a marrow plant which, like some seedy London nightclub on a Friday night, has male flowers queuing up but not a single woman’
And it’s true!!!! you need the boys – but the babies come from the girls!!!!!
What a great idea! Especially for people with nut allergies!
I was surprised by how good it was – but I tasted an excellent nut free pesto on an Italian stall at the local farmers’ market – along with some wonderful olive oil. Talking to the guys who run the stall was how I discovered that the use of pine nuts is an exclusively Ligurian one.
A lovely recipe
Thanks. So easy for summer