I don’t have a nut allergy, but pinenuts are freakin’ expensive!
And the rate of people with allergies is increasing like crazy…so here is an awesome pesto recipe that is safe!
I like to think that this pesto is the besto…ha!
Instead of nuts, use seeds! I found that hemp and pumpkin seeds create the perfect texture.
Instead of using Parmesan cheese, use nutritional yeast for the cheesy flavor! However, I will admit, this may be an allergen for some (but it is rare).
Also, there are some that can’t handle citrus (also rare) but you can use apple cider vinegar instead of lemon juice or completely leave it out. If you choose to leave it out, make sure to eat it right away. The acid acts as a preservative to keep the pesto from browning.
I like to eat this pesto on pasta, pizza, bagels, and crackers. I think it pairs great with kalamata olives and fresh tomatoes.
This recipe makes quite a bit of pesto. It can easily be stored in the fridge for up to a week or in the freezer for longer term storage. I store it in multiple tiny tupperware (about 1/4 cup sized) in the freezer and use them when I am short on time or energy. You can make delicious pasta with very little time or effort!
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Vegan Nut-Free Pesto Recipe
- Total Time5 min
- Yield3 cups
- NUT FREE PESTO
- 4 oz. fresh basil (stems removed)
- 1 cup hulled hemp seeds
- 1/2 cup pumpkin seeds
- 1/2 cup nutritional yeast
- 1/4 cup water
- 1 TBSP lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/8 tsp black pepper
Put all ingredients in a blender or food processor and blend until desired consistency is reached.
Store in a sealed container in the fridge for up to a week or in the freezer for long-term storage.