Can you make pesto without pine nuts that still tastes authentic?

Yes, using sunflower seeds or almonds keeps the texture and flavor balanced, especially when paired with basil, garlic, and lemon.

Is sunflower seed pesto allergy-safe?

Yes, sunflower seeds avoid tree nuts, making it safer for those with nut allergies, though seeds should still be confirmed allergen-safe per individual.

How long does nut-free pesto last in the fridge?

Store pesto in an airtight container for 3–4 days or freeze it in ice cube trays for up to 3 months.

Can I use canned beans to make pesto?

Yes, rinse canned beans well to reduce sodium. Beans create a smooth texture but benefit from extra lemon and garlic for brightness.

How to Make Pesto Without Pine Nuts: Easy Substitutes

Name: Pesto Without Pine Nuts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 cup
Cuisine: Italian
Ingredients: 2 cups fresh basil; 1/3 cup sunflower seeds or white beans; 2–3 garlic cloves; 1/2 cup olive oil; 1/3 cup grated Parmesan or vegan parm; Juice of half a lemon; Salt and pepper to taste

How to Make Pesto Without Pine Nuts: Easy Substitutes That Work

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Make allergy-friendly pesto without pine nuts using simple pantry substitutes. Creamy, vibrant, and perfect for any dish.

Author: Caroline Tasty
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 1 cup
Category: Sauces & Dips
Method: Blending
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

2 cups packed fresh basil

1/3 cup toasted sunflower seeds or 1/3 cup cooked white beans

2–3 cloves garlic

1/2 cup olive oil

1/3 cup grated Parmesan or vegan parm

Juice of half a lemon

Salt and pepper to taste

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Instructions

1. Toast seeds in dry skillet for 3–5 minutes until fragrant.

2. Prep garlic, basil, and lemon.

3. Add basil, seeds or beans, garlic, cheese to a food processor.

4. Pulse while drizzling olive oil until creamy.

5. Adjust with lemon, salt, or water as needed.

6. Optional: stir in reserved seeds for texture.

Notes

Use white beans for low-fat vegan pesto.

Refrigerate 3–4 days or freeze for 1–3 months.

Replace cheese with nutritional yeast for dairy-free.

Nutrition

Serving Size: 2 tbsp
Calories: 120
Sugar: 0
Sodium: 80
Fat: 11
Saturated Fat: 2
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 2
Fiber: 0.5
Protein: 3
Cholesterol: 3

Find it online: https://easyumrecipes.com/pesto-without-pine-nuts/