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+ servings

The Best Nut-Free Pesto Sauce

Sandi Gaertner
A delicious nut-free pesto sauce that is perfect for any time.
4.69 from 22 votes
an egg free allergen icon
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Total Time 10 minutes
Course Gluten Free Sauces and Marinades
Cuisine Italian
Servings 8
Calories 74 kcal

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Ingredients
  

  • 2 cups fresh basil leaves
  • cup sunflower seeds
  • 3 tablespoons grated parmesan
  • 2 garlic cloves
  • 2 tablespoons extra virginolive oil
  • 2 tablespoons lemon juice
  • sea salt to taste

Instructions
 

  • Add all ingredients to a food processor and blend until mostly smooth.
  • Enjoy :-).

Notes

  1. I highly recommend using a food processor to grind up this pesto.
  2. This pesto will keep up to 4 days in an air-tight container, or up to 4 months in the freezer. (Tip: Freeze it in an ice cube tray so you have single-serve portions anytime you need it.)
  3. If you are vegan or dairy-free, you can make this pesto without pine nuts using VioLife Vegan Parmesan Cheese. It is the best vegan parmesan cheese I have found, and it tastes wonderful in this recipe.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 74kcalCarbohydrates: 2gProtein: 2gFat: 7gSaturated Fat: 1gCholesterol: 1mgSodium: 31mgPotassium: 54mgFiber: 1gSugar: 1gVitamin A: 331IUVitamin C: 3mgCalcium: 39mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.