Discover a delightful top 9 allergen friendly twist on traditional pesto with this homemade recipe that's not only dairy-free but also nut-free. Elevate your gluten free pasta dishes or spread it on sandwiches for a burst of fresh, herbaceous flavour without compromising taste or your allergies.
Jump to:
- The Quick Lowdown:
- About This Allergy Friendly Pesto Recipe
- Ingredients
- The Ingredient Low Down
- Instructions for Making Nut Free Pesto
- Low Food Waste Tips
- Like This Nut Free Pesto Recipe? Sign up to our Newsletter so you never miss a recipe.
- Substitutions, Variations, & Adaptations
- Equipment
- Storage and Reheating Instructions
- Pro Tip
- FAQ
- How to Serve Pesto Without Nuts
- Other Recipes You May Enjoy
- 📖 Recipe
- Have You Made Our Nut Free Basil Pesto? Please Leave a Comment Below.
- Rate our Recipe.
- We Love To Hear From You!
- Food Safety for Nut Free Basil Pesto
- 💬 Comments
The Quick Lowdown:
Flavour/Taste: The taste of this pesto sauce is extremely similar to a traditional pesto.
Texture: The sauce is an emulsification but is not a super smooth sauce. It does have some texture to it, like a traditional pesto.
Speed: This allergy friendly pesto sauce comes together in under 15 minutes.
Difficulty: Nut and dairy free pesto is extremely easy, it can be easily made by beginners.
Return for effort: The food processor does all the work and takes minutes to make.
About This Allergy Friendly Pesto Recipe
Pesto is a sauce that is traditionally made with pine nuts, olive oil, basil, and parmesan cheese. It is a very popular spread and sauce for many pasta and pizza dishes but is one that often is overlooked as a sauce where there are hidden top allergens. Many do not realise that there is dairy in the form of parmesan cheese in pesto and that pine nuts, whilst technically seeds, are usually classified as tree nuts.
Food Allergy Canada is one such allergy expert that classifies pine nuts as tree nuts and to be avoided by those with nut allergies. The American organisation that provides education on allergies and common allergens, FAACT, notes "while pine (pignolia nut) … are technically seeds, many allergists recommend avoidance of these items. Please check with your board-certified allergist for specific guidance."
Another organisation in the US, American Academy of Allergy, Asthma, and Immunology, has acknowledged that there are studies that have shown there is a possibility of cross reactivity with peanuts and other nuts.
With these reliable allergy ressources cautioning the exposure of pine nuts to those with nut allergies and our own personal experience with our additional dairy allergies we steer clear of traditional pesto sauce. Instead we use our cooking knowledge as a family with food allergies to make an alternative dairy and nut free pesto that is safe for us. We use pesto to add flavour to some of our pastas and on our homemade sub sandwiches.
Ingredients
- Green Pumpkin Seeds, pepitas
- Dairy Free Parm "cheese", shredded finely
- Fresh Garlic
- Olive Oil
- Fresh Basil
- Fresh Lemon Juice
See recipe card for quantities.
The Ingredient Low Down
Green Pumpkin Seeds
The part of the pumpkin seed you want is the green inner seed. It is free from the white outer shell. This part is often referred to as pepitas, or green pumpkin seeds.
Pro tip: Seeds have a high cross contact with other allergens, such as nuts, make sure to check that they are safe for you. You may need to check out more than one brand to find one that is safe for you. Always check with the manyfacturer for shared lines and facilities with allergens as many seeds are packaged in facilities and line with nuts. Do not rely on the packages not having a may contain warning. Those warnings are not regulated and are not mandatory - the only way to check for suitability is by contacting the manufacturer.
Dairy Free Parm "Cheese"
If the dairy free parmesan-like cheese you prefer comes as a block of "cheese" shred it before measuring it to add to the food processor.
Pro tip: We like to use Violife Just Like Parmesan Wedge or Follow Your Heart Dairy-Free Parmesan Shreds
Garlic
A few cloves of fresh garlic give the best flavour. Do not switch this ingredient for dried garlic granules or powder.
Olive Oil
A lot of flavour of this sauce comes from the olive oil used. Use an extra virgin olive oil, if it is safe for you.
Basil
Fresh basil is the only way to go for pesto. Do not use dried basil or the flowers.
Pro tip: You can use the leaves and the soft green stems for this recipe. The food processor will chop it all up and you won't know the stems are even in there. Be sure the stems are soft and not woody, you should be able to break the stems with your thumbnail.
Fresh Lemon Juice
We use freshly squeezed lemon juice, as a preference for fewer ingredients and less chances of cross contact issues. However, the bottled lemon juice from the juice or baking aisle can be used in the same quantities.
Instructions for Making Nut Free Pesto
1- Toast the pumpkin seeds over low heat in a small pan. When toasted, pour into a food processor. Install the multi-purpose S blade to make the pesto.
2- Add dairy free cheese, and garlic to the seeds. Whiz up at high speed for about 20-30 seconds. The seeds should be finely chopped and the dairy free cheese will be in tiny flecks.
3- Drizzle the olive oil safely through the food processor sauce port while mixing with the food processor and keep blending until thoroughly mixed. Stop the food processor.
4- Put the basil and lemon juice into the food processor. Whiz again on high until the basil is finely chopped. Stop processing when the basil is chopped and the sauce emulsified.
5- Transfer the nut free basil pesto into a clean jar with a lid. Use a spatula to get all the pesto out of the food processor. Store the dairy free pesto without nuts in the fridge for up to 2-3 days.
Hint: Toasting the seeds gives the pesto a nutty flavour without using any nuts.
Low Food Waste Tips
If growing your own basil and it needs pinching back, scale down this recipe to make a smaller portion of pesto. See our Pro Tips for the ratio to this recipe.
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Substitutions, Variations, & Adaptations
- Sunflower seeds - Toasted unsalted sunflower seeds are also a great nut free alternative for pesto making.
- Other herbs - garlic scapes, parsley, mint, or cilantro are popular pesto herb alternatives to make pesto without basil.
- Greens - for a switch of flavour replace the basil with spinach or carrot greens.
- Spicy - add a seeded fresh chilli pepper to the food processor for a kick. Start with a tiny bit of the pepper, taste the pesto and increase as needed.
- Cheesier - A pinch or two of nooch or nutritional yeast will give the pesto a B12 kick and add a ton of cheese-like flavour. Use it sparingly though as it can be an acquired taste.
- Sun Dried Tomato - instead of basil or in place of half of the recommended amount of basil use sun dried tomatoes that were stored in oil in the pesto for a rustic tomato taste.
See this Wild Garlic Scape and Sunflower Seed Pesto Recipe we have.
Equipment
Pan for toasting the seeds and bringing out the nutty flavour. The pan should be big enough so the seeds aren't crowded in the pan. It is a dry roasting process in the pan.
Food Processor to emulsify the nut free pesto recipe. It will help to break up all the pieces of the seeds into fine bits and combine them with the olive oil. If doing this by hand, a mortar and pestle can be used but it will take a lot more time and effort. Alternatively, a small magic bullet type blender can be used effectively to make this recipe.
Measuring cups and spoons to measure out the right amounts of the ingredients for this recipe.
Glass jar for the top 9 allergy friendly pesto to store in the fridge. One that seals and is sterilised is best. We use a small canning jar.
Storage and Reheating Instructions
Storage
This recipe contains garlic in olive oil and it is recommended to keep it in the fridge for storage for no longer than 72 hours. Do not freeze the nut free basil pesto. It will separate and does not hold up well when frozen.
Pro Tip
This nut free pesto recipe is what is called a ratio recipe. It can be scaled up or down easily by keeping hte same ratio of ingredients. For this allergy friendly basil pesto it is a 1:2:2:8 ratio.
Where :
- 1 part Seeds (nuts traditionally but not for us)
- 2 parts oil
- 2 parts dairy free cheese
- 8 parts herbs
By changing the amounts but still keeping this ratio we can make large batches or a serving for one.
FAQ
Traditionally, pesto is made with dairy in the form of parmesan cheese, olive oil, and toasted pine nuts. Pine nuts are classified as a tree nut in most countries, whilst technically a seed, and many people have allergies to pine nuts and cannot have a traditional pesto.
For more information on pine nuts please check out the Food Allergy Canada which classifies pine nuts as tree nuts and FAACT who notes "while pine (pignolia nut) … are technically seeds, many allergists recommend avoidance of these items. Please check with your board-certified allergist for specific guidance."
The American Academy of Allergy, Asthma, and Immunology also recommends that those with nut allergies avoid pine nuts as there is a possible cross reactivity to other nuts and peanuts.
This nut free pesto recipe uses the green pumpkin seeds in place of nuts to make this an alternative to using nuts in pesto. The interior pumpkin seeds are also called pepitas.
If you are nut free or have a nut allergy check with your medical team if seeds are safe for you. If they are, you can replace pine nuts or any other nut in a pesto recipe with pumpkin seeds or sunflower seeds. The peeled green pepitas of the pumpkin seeds are the part that is needed or the shelled unsalted sunflower seeds.
Before you buy any seeds be sure to contact the manufacturer and packager of the seeds to make sure they are free from shared lines and cross contact with nuts or other allergens. You can grow your own pumpkins and peel the white outer shell off the seeds, but it is a ton of work.
We recommend toasting seeds that are safe for you to give pesto without pine nuts a nutty flavour that will mimic nuts in this recipe without any actual nuts.
How to Serve Pesto Without Nuts
Nut free pesto is an amazingly versatile recipe that can be used in so many ways. It is a fabulous spread for sandwiches, top 9 free crackers, or on charcuterie boards.
It also is a great tomato free pasta sauce replacement. Use it in place of marinara sauce on cooked gluten free pasta.
This nut free pesto recipe makes the most wonderful flavourful pizza sauce like on our peach and prosciutto pizza.
Other Recipes You May Enjoy
📖 Recipe
Equipment
- Pan
- Food Processor
- Measuring cups and spoons
- Glass jar for storage
Ingredients
- ¼ Cup Pumpkin Seeds pepitas
- ½ Cup Dairy Free Parmesan-like Cheese shredded finely
- 1- 2 Cloves Garlic sliced
- ¼-½ Cup Olive Oil
- 2 Cups Basil roughly chopped
- 1 teaspoon Lemon Juice fresh
Instructions
- Toast the pumpkin seeds over low heat in a small pan. When toasted, pour into a food processor. Install the multi-purpose S blade to make the pesto.
- Add dairy free cheese, and garlic to the seeds. Whiz up at high speed for about 20-30 seconds. The seeds should be finely chopped and the dairy free cheese will be in tiny flecks.
- Drizzle the olive oil safely through the food processor sauce port while mixing with the food processor and keep blending until thoroughly mixed. Stop the food processor.
- Put the basil and lemon juice into the food processor.. Whiz again on high until the basil is finely chopped. Stop processing when the basil is chopped and the sauce emulsified.
- Transfer the nut free basil pesto into a clean jar with a lid. Use a spatula to get all the pesto out of the food processor. Store the dairy free pesto without nuts in the fridge for up to 2-3 days.
Video
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Have You Made Our Nut Free Basil Pesto? Please Leave a Comment Below.
Rate our Recipe.
We Love To Hear From You!
Food Safety for Nut Free Basil Pesto
- Do not store fresh garlic in oil for longer than 72 hours and keep it in the fridge at 40F or lower. Do not store garlic in oil at room temperature or it poses a botulism risk as per the USDA guidelines
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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