pesto recipe without pine nuts
This close-up image showcases a creamy, vibrant green pesto sauce served in a white ceramic bowl. The pesto is surrounded by traditional ingredients used in its preparation, including blocks of Parmesan cheese, garlic cloves, fresh basil leaves, pine seeds, and a wooden scoop of nutritional yeast. The rustic wooden cutting board and soft natural lighting enhance the fresh, wholesome appeal of this dairy-free and nut-alternative pesto recipe.
Ingredients
- 2 cups fresh basil leaves
- Tip: Sub half with baby spinach or arugula for a peppery kick!
- ½ cup sunflower seeds or pepitas for extra crunch
- —bye-bye pine nuts!—
- ⅓ cup nutritional yeast
- Cheesy flavor without dairy! Parmesan works too.
- 2 garlic cloves or ½ tsp garlic powder in a pinch
- ½ cup extra-virgin olive oil
- Use a fruity variety for smoother texture.
- Juice of 1 lemon 🍋 zest optional for brightness
- ½ tsp salt adjust to taste
- Black pepper a few cracks!
Instructions
- Step 1: Prep Your Basil
- Rinse basil leaves and pat dry gently (wet herbs = watery pesto).
- Pro Tip: Save a few small leaves for garnish!
- Step 2: Blend the Base
- Sunflower seeds
- Garlic cloves
- Nutritional yeast
- Salt and pepper
- Pulse 5-6 times until coarsely chopped.
- Step 3: AddToss in basil leaves and lemon juice.
- With the blender running, slowly drizzle in olive oil through the feed tube.
- Blend until smooth (30-45 seconds).
- Greens & Liquids
- Step 4: Taste & Tweak
- Dip a spoon in—adjust salt, lemon, or oil to your liking.
- Too thick? Add 1-2 tbsp water or extra oil.
- Too thin? Toss in a few more seeds or basil.
- Step 5: Serve or Store
- Use immediately, or scrape into a jar, top with a thin oil layer, and refrigerate (up to 5 days).
Notes
Nutrition facts are estimates and may vary based on ingredient brands/substitutions.