Nut‑free basil pesto
Bright basil pesto without nuts — toasted sunflower seeds for texture, Parmesan and lemon for tang. Ready in 15 minutes and keeps well in the fridge.
All the punch of classic Genovese pesto — basil, garlic and Parmesan — but reliably nut‑free. Toasted sunflower seeds give the familiar crunch and depth without any tree nuts.
It’s quick, versatile and perfect for tossing through pasta, stirring into mashed potatoes or spooning over grilled veg. Make a batch in 15 minutes and keep a jar in the fridge for speedy midweek dinners.
Ingredients
- 60 g fresh basil leaves
- 50 g sunflower seeds — toast before using
- 120 ml extra-virgin olive oil
- 60 g freshly grated Parmesan
- 2 garlic cloves — peeled
- 15 ml lemon juice — freshly squeezed
- 5 ml sea salt
- 5 ml black pepper — freshly ground
- 30 ml cold water — optional, to loosen
Equipment
- food processor
- frying pan
- microplane or fine grater
- sterilised jar
Instructions
Toast the sunflower seeds in a dry frying pan over medium heat until fragrant and lightly golden, stirring or shaking the pan constantly.
Add the basil leaves, garlic cloves, toasted sunflower seeds, freshly grated Parmesan, lemon juice, sea salt and black pepper to a food processor. Pulse gently to break the ingredients down.
With the motor running, drizzle in the extra-virgin olive oil in a thin, steady stream until the mix emulsifies into a loose paste. Stop and scrape down the bowl once or twice.
If the pesto seems too thick, add cold water a tablespoon at a time and pulse to reach your preferred consistency. Taste and adjust seasoning.
Spoon the pesto into a clean jar, press down to remove air pockets and pour a thin film of extra-virgin olive oil over the surface to help preserve the colour. Store in the fridge for up to 5 days.
Tips
- Toast the seeds just until fragrant — that step adds a toasty, almost nutty flavour crucial to replacing pine nuts.
- If your basil is wilting, trim the stems and plunge into ice water for 5 minutes to revive before using.
- Make ahead: pesto keeps in the fridge for up to 5 days. Freeze in an ice‑cube tray for single portions and defrost as needed.
- To preserve the bright green colour, minimise blade time in the processor and pour a thin layer of oil on top in the jar.
- If the pesto separates, pulse briefly with a spoonful of cold water to bring it back together.
Substitutions
sunflower seeds → pumpkin (pepita) seeds, toasted 50 g
Stays closefreshly grated Parmesan → vegetarian hard cheese, grated 60 g (for vegetarian eaters)
Stays closefreshly grated Parmesan → nutritional yeast 2 tbsp + 30 ml extra-virgin olive oil (vegan option)
Noticeably different
Nutrition
Per serving · estimated
- 273
- Calories
- 6 g
- Protein
- 3 g
- Carbs
- 25 g
- Fat
- 1 g
- Fibre
- 1 g
- Sugar
- 450 mg
- Sodium
FAQ
Can I make this completely oil‑free?
You can reduce the oil but it’s pivotal for texture and shelf life. Try using 60 ml oil and add extra water to loosen, but the pesto won’t keep as long.
Will this pesto freeze well?
Yes — freeze in ice‑cube trays or small tubs for up to 3 months. Defrost in the fridge or drop frozen cubes straight into hot pasta.
My pesto went slightly brown — is it ruined?
A little darkening is normal from oxidation; it’s safe to eat. Stir through and add a splash of lemon or oil to revive colour and flavour.
Can I use dried basil?
No — dried basil lacks the fresh aromatic oils. If fresh isn’t available, consider a parsley-based pesto instead.
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