Nut-free basil pesto

This nut-free vegetarian pesto is perfect for anyone with nut allergies. It is also lower in salt and fats than the traditional pesto recipe.

Serves: 8

Time to make: 15 mins

Ingredients

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50g (2 cups) firmly-packed fresh basil
1 clove garlic, finely chopped
¼ cup finely grated parmesan cheese
1 teaspoon finely grated zest of lemon
2 tablespoons sunflower seeds, lightly toasted
2 tablespoons pumpkin seeds, lightly toasted
2 tablespoons olive oil
¼ cup water

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Instructions

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1 Place basil, garlic, parmesan, lemon zest and seeds into a food processor and pulse until roughly chopped.

2 With the motor running, gradually add oil and water until mixture is well combined (and has a thick consistency).

HFG nut-free basil pesto, per serve

320kJ
7g fat
1g saturated fat
50mg sodium

Traditional basil pesto, per serve

730kJ
18g fat
3g saturated fat
110mg sodium

Nutrition Info (per serve)

Calories 76 cal

Kilojoules 320 kJ

Protein 3 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 5 g

Sugar 0 g

Dietary fibre 1 g

Sodium 50 mg

Calcium 50 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Dec 2016

2 comments on Nut-free basil pesto

Alyssa Ryan March 15, 2022 at 1:34 pm #

How long would you keep this in the fridge? Can any of it be frozen?

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- Jen deMontalk March 21, 2022 at 11:54 am #
  
  Hi Alyssa
  Thanks for your question. If you keep the pesto covered with a layer of olive oil, it should last a week or so in the fridge. If you freeze the pesto it will discolour, but should still be fine for adding to a sauce or something that will hide it.
  
  Warm regards
  Jenny, HFG editor
  
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