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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.
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.
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!
Did you make this recipe?
Please leave a rating and tell us how you liked it!
📖 Recipe
Nut Free Vegan Pesto
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!
Joshua Adams says
I love pesto, and it's so hard to find it vegan, so I just adored this recipe! Thanks so much for posting it.
Maggie says
Thanks Joshua! I appreciate it. I love pesto too, glad you enjoyed this!