How to make Pesto without Nuts
Learn how to make the best pesto without nuts! This simple recipe is made in 5 minutes and adds vibrant flavor to pasta, chicken, sandwiches, and more!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 16 tablespoons 1x
- Category: Sauce
- Method: Blend
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Units
Scale
- 1 cup packed fresh basil leaves, stems removed
- 1 cup packed baby spinach
- 1/2 cup parmesan cheese (good quality)
- 1/4 cup hemp seeds
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
- Juice of half a lemon
Instructions
- Place basil, spinach, parmesan cheese, hemp seeds, salt and pepper into the base of a food processor
- Pulse the ingredients on high until they reach a paste-like consistency
- With the food processor running, drizzle in the olive oil until it is fully emulsified and your pesto is smooth
- Turn the food processor off, add in the lemon juice, then give it one final blend of high to make sure everything is combined
- Taste, adjust seasoning if needed, and enjoy!
Notes
- Use all basil instead of half spinach half basil
- Substitute the hemp seeds with sunflower or pumpkin seeds
- Use a good quality parmesan cheese, not the powdered, un-refrigerated kind
- Adjust seasoning as needed
- Store in the fridge in an airtight container for up to one week
- Freeze leftover in ice cube trays for up to 6 monthsΒ
Find it online: https://www.coleinthekitchen.com/how-to-make-pesto-without-nuts/