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Nut-free basil pesto
Starters, dips
2 ratingsRate

Nut-free basil pesto

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut
First published: Dec 2016
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
Total cost: $7.92 / $0.99 per serve

(at time of publication)

Ingredients

More weights & measures
  • 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

    • 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.
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    2 comments on Nut-free basil pesto

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

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

      • 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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