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    Home » How To

    Nut Free Vegan Pesto (Oil Free)

    By Maggie Updated Jun 11, 2020 · Published Jan 13, 2019

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Nut-Free Vegan Pesto is quick to make, budget-friendly and can be used as a sauce for pasta, on pizzas, as a quick salad dressing or as a dip.

    Pesto Sauce

    I've been making pesto without nuts for quite some time.

    True story. Let's be real here: pine nuts are expensive, basil is expensive (unless you have a garden full in the middle of summer), so pesto in it's traditional form is just darn expensive to make.

    But wait...not anymore! Try my substitutions for this nut-free vegan pesto and you'll be spooning pesto over everything all year long.

    Jump to:
    • Ingredients
    • Why Use Sunflower Seeds in Pesto?
    • Can You Use Other Herbs in Pesto Besides Basil?
    • How to Use Oil Free Vegan Pesto
    • More Vegan Sauces
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    You will need these simple ingredients to make vegan pesto without nuts:

    • Basil or other fresh herbs like parsley or greens like in vegan arugula pesto.
    • Raw sunflower seeds are a great alternative to pine nuts or walnuts.
    • Lemon juice brightens the pesto.
    • Garlic adds to the overall flavor of the pesto.
    • Nutritional yeast adds a cheesy flavor to the pesto.
    • Water helps to thin out the pesto depending on how you will use it.
    • Sea salt

    Please refer to the recipe card below for the full list of ingredients and detailed instructions.

    Why Use Sunflower Seeds in Pesto?

    I started using sunflower seeds in place of pine nuts when I had a bowl full of basil and a guest who was allergic to tree nuts at the Rivertown Inn, where I work as a chef. I scratched my head for a few moments, zoned in on a bag of sunflower seeds and thought, "why not?". It was magic I tell you. Honestly, there is not a whole lot of difference in the taste, and the price difference makes this an obvious substitution. Use the same amount of sunflower seeds in place of pine nuts and you've got yourself a budget-friendly nut-free vegan pesto!

    Can You Use Other Herbs in Pesto Besides Basil?

    In the peak of summer when I have more basil than I know what to do with, I cram as much  basil as I can into my Vitamix and pesto away! But, when winter hits in Minnesota, the plethora of basil diminishes seemingly overnight. Boo hoo. And the price goes way up. Double boo hoo. So what's a girl to do?

    My solution: use other less expensive herbs to supplement the basil. My traditional basil pesto recipe calls for 2 cups of basil, but during the winter months I use a cup of basil and a cup of parsley to cut down on the cost. The basil flavor still shines through and you've got yourself a bowl of pesto that smells like summer. My craving for summertime in January is so overwhelming that the smell of fresh basil in the winter literally makes me weak in the knees.

    Switch it up and add other herbs you have lying around to make different flavored pesto. I've used a few tablespoons of fresh rosemary, thyme and even mint to give my pesto a distinctive twist.

    You can also use other leafy greens to make pesto like in this vegan arugula pesto recipe!

    How to Use Oil Free Vegan Pesto

    So, what to do with all this delicious pesto?

    • Use it as a sauce on pastas or pizzas.
    • Thin it out with a little broth or water and use it as a salad dressing.
    • Use it as a spread on a sandwich.
    • Saute some spinach or kale and stir it in at the end.

    The possibilities are endless. Get creative, and most of all...ENJOY!

    Pesto

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    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

    Nut-free vegan pesto

    Nut Free Vegan Pesto

    This nut free and oil free vegan pesto is quick to make, budget-friendly and can be used as a sauce for pasta, on pizzas, as a quick salad dressing or as a dip.
    5 from 10 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 1 cup
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    Ingredients

    • 2 cups loosely packed basil or other herbs such as parsley, cilantro or sage
    • ¼ cup raw sunflower seeds
    • 1 tablespoon lemon juice
    • 1 clove garlic,
    • 2 tablespoons nutritional yeast,
    • ¼ cup water
    • ⅛ teaspoon sea salt more to taste

    Instructions

    • Add all ingredients to a blender container and blend on high until pureed.  Add more water a tablespoon at a time until desired consistency is reached.  
    • Store in an airtight container in the fridge for up to 5 days.  The pesto will start to discolor after a day, but will still be delicious to eat!  Enjoy!
    Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

    Nutrition

    Calories: 271kcal | Carbohydrates: 16g | Protein: 16g | Fat: 18g | Saturated Fat: 2g | Sodium: 299mg | Potassium: 658mg | Fiber: 7g | Sugar: 1g | Vitamin A: 2532IU | Vitamin C: 15mg | Calcium: 111mg | Iron: 4mg

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    Comments

      5 from 10 votes (9 ratings without comment)

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      Recipe Rating




    1. Joshua Adams says

      January 15, 2019 at 8:22 am

      5 stars
      I love pesto, and it's so hard to find it vegan, so I just adored this recipe! Thanks so much for posting it.

      Reply
      • Maggie says

        January 15, 2019 at 9:53 am

        Thanks Joshua! I appreciate it. I love pesto too, glad you enjoyed this!

        Reply

    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

    Headshot of Sarah Pilley.

    Hi, I'm Sarah!

    I’m so excited you stopped by! I'm thrilled to share my passion for tasty vegan food with you on the Alternative Dish. I focus on creating recipes that everyone can enjoy with allergy-friendly tips! 

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