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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
- 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
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 76cal
-
Kilojoules 320kJ
-
Protein 3g
-
Total fat 7g
-
–Saturated fat 1g
-
Carbohydrates 5g
-
–Sugars 0g
-
Dietary fibre 1g
-
Sodium 50mg
-
Calcium 50mg
-
Iron 1mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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LATEST ADVICE
How long would you keep this in the fridge? Can any of it be frozen?
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