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nut-free pesto in a jar

Nut-Free Pesto

This easy nut-free pesto recipe is made with fresh basil, olive oil, garlic, Parmesan cheese, and lemon juice. Perfect for families managing tree nut allergies, it comes together in minutes and can be used on pasta, sandwiches, pizza, and more.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Condiment
Cuisine: Italian
Calories: 76
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups basil leaves
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove
  • ¼ cup extra-virgin olive oil add more if needed
  • ¼ cup grated Parmesan cheese

Equipment

  • Food processor
  • Measuring cup
  • Measuring spoons
  • Rubber spatula

Method
 

  1. Add the basil, lemon juice, garlic, and olive oil to a food processor. Pulse until smooth, scraping down the sides as needed.
  2. Add additional olive oil, if desired, to reach your preferred consistency.
  3. Add the Parmesan cheese and pulse briefly until combined.

Notes

  • This recipe yields approximately 1 cup of pesto.
  • When used as a condiment, spread, or topping, one serving is about 2 tablespoons, which provides approximately 8 servings per batch.
  • If using pesto as a pasta sauce, plan on about 3 tablespoons per serving, which will yield approximately 5 servings per batch.
  • For a thinner consistency, add additional olive oil 1 tablespoon at a time until the desired texture is reached.
  • Families who safely consume seeds may add sunflower seeds or pumpkin seeds for additional texture and flavor.