The combination of fresh basil, garlic, and olive oil creates that classic pesto taste, and the sunflower seeds provide the same creamy texture as pine nuts without missing a beat. It’s so good you’d never guess it’s nut-free!
This recipe has quickly become a staple in our house. I love tossing it with pasta, spreading it on sandwiches, or using it as a dip for veggies. It’s simple to make, stores beautifully and brings a burst of flavor to any dish.
Amazing Nut-Free Pesto For Allergy-Friendly Meals
My son-in-law is allergic to all nuts, so this recipe is in honor of him. He enjoys pesto, and because this recipe uses seeds, he can enjoy it when we have pasta for dinner.
You only need a handful of ingredients—sunflower seeds, garlic, basil leaves, olive oil, and lemon juice—which are easy to find in grocery stores, or they might already be in your pantry. In just 5 minutes, you can whip up this pesto in a blender or food processor, making it perfect for last-minute meals or busy weeknights.
Since we’re replacing the pricey pine nuts with more affordable sunflower seeds, you still get all the flavor without breaking the bank. You can even tweak the recipe to suit your taste (Want a peppery kick? Add some arugula). Best of all, it’s endlessly versatile, so you can use it in many dishes like pizza, pasta, and salads.
For more nut-free sauces, check out my other recipes, like 3-Ingredient Creamy Homemade Aioli Sauce, Lemon Garlic Butter Sauce, and Refreshing Greek Tzatziki Sauce.
Ingredients You Will Need For Nut-Free Pesto
Gather up these ingredients because we’re about to whip up a nut-free pesto that’s bursting with flavor!
- Sunflower seeds: For the best results, look for raw, unsalted sunflower seeds. Make sure the seeds are fresh with no off smell or discoloration.
- Garlic: Choose fresh garlic with firm, plump garlic bulbs to get the best flavor of your sauce.
- Basil leaves. Check the leaves and make sure they’re not wilting or bruised. They should have a vibrant, bright green color.
- Olive oil: Use cold-pressed extra virgin olive oil to maintain a complex flavor profile without the nuts.
- Lemon juice: Opt for fresh lemons instead of bottled juice for a vibrant, clean flavor. Your lemons should be juicy with a smooth, thin skin and heavier than their size.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Substitutions
- Swap sunflower seeds for pumpkin seeds, hemp seeds, or even no seeds at all to make a lighter pesto version.
- If garlic isn’t your thing, replace it with shallots for a milder flavor.
- Replace basil with different greens like arugula for a peppery kick, spinach for a milder flavor, or cilantro for a fresh twist.
- Add nutritional yeast to make the sauce cheesy without dairy.
- If you don’t have olive oil, you can use avocado oil for a milder flavor or flaxseed oil to add a nutty flavor.
- Lemon juice is a classic, but you can switch it up with white wine vinegar, apple cider vinegar, or lime juice.
- Boost the flavor with red pepper flakes or chili oil for some heat. For a more umami taste, add capers or anchovies.
- To make a rich, slightly sweet pesto, add sun-dried tomatoes.
- Blend in a bit of Greek yogurt to make the pesto creamier.
How To Make Nut-Free Pesto
Get ready as we blend all the ingredients together to make an allergy-friendly sauce.
1
Add Garlic And Basil
First, wash your basil leaves under cool water to remove any dirt, then pat them dry with a paper towel to remove excess moisture. After drying, put the basil into a food processor along with your minced garlic. If the basil leaves are large, try tearing them up a bit or chopping them roughly to blend more easily.
2
Add Olive Oil And Lemon Juice
Slowly pour in the olive oil into the food processor (this ingredient is crucial in making your pesto rich and helping other components blend smoothly). Next, add your freshly squeezed lemon juice to add brightness and acidity to the sauce.
3
Add Sunflower Seeds And Blend
Now, add the sunflower seeds to the other ingredients in the food processor. Pulse the mixture (3-5 seconds) a few times to break down the ingredients gradually. Every few pulses, stop blending and check the consistency.
Your pesto should be slightly chunky but spreadable enough on toasts and easy to mix with pasta. I like to have some small pieces of sunflower seeds still recognizable on the sauce because it gives a delightful crunch in each bite.
4
Season And Enjoy
After blending, season with salt and pepper, then taste the pesto. Add more seasonings to suit your preference. If your pesto comes out too thick, add a bit more olive oil, then pulse again—keep doing this until you reach the desired consistency.
Once done, you can serve it right away with pasta, vegetables, or as a dip. Fresh pesto can be flavorful and vibrant right after it’s blended. If you have time, you can let the sauce sit for about 30 minutes at room temperature before serving to allow the flavors to develop even further.
Gina’s Tips For Recipe Success
- If you want your pesto to taste a bit milder and sweeter, roast the garlic before blending.
- Toast the sunflower seeds beforehand for a nuttier flavor, but be careful not to burn them. If you want a smoother result, soak the seeds in water for a few hours before using.
- No food processor? Use a high-powered blender or use a knife to chop everything by hand for a more rustic texture.
- Make sure not to over-blend the pesto into a paste. You’ll want visible pieces of basil, garlic, and seeds to give a more rustic feel to your sauce.
Leftover Tips
If you have leftover pesto or want to make a large batch ahead, storing it properly helps preserve its flavor. Transfer your pesto to an airtight container and drizzle with a thin layer of olive oil over the surface before you seal the lid (this is the secret to keeping the pesto fresh). Store the container in the fridge for up to a week and give the pesto a stir each time you serve it to help redistribute the ingredients.
If you like to enjoy the pesto longer, up to 6 months, you can freeze it in ice cube trays and then transfer it to a freezer bag. I like it this way because I can easily drop the cubes directly into hot veggies or pasta when I need to use them.
Basil Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
5-Minute Nut-Free Pesto Sauce
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 1 tablespoon minced garlic
- 1 cup basil leaves, fresh, tightly packed
- ¼ cup olive oil, more if needed
- 2 tablespoons lemon juice, freshly squeezed
- ¼ cup sunflower seeds
- Salt and pepper, to taste
Instructions
- Add the minced garlic and fresh basil leaves to a food processor.1 tablespoon minced garlic, 1 cup basil leaves
- Pour in the olive oil and lemon juice.¼ cup olive oil, 2 tablespoons lemon juice
- Add the sunflower seeds. Blend until the mixture is combined but slightly chunky, not completely smooth.¼ cup sunflower seeds
- Season with salt and pepper to taste. If the pesto is too thick, add a bit more olive oil until it reaches your desired consistency.Salt and pepper
- Transfer the pesto to an airtight container and refrigerate for up to one week.
Notes
- If you want your pesto to taste a bit milder and sweeter, roast the garlic before blending.
- Toast the sunflower seeds beforehand for a nuttier flavor, but be careful not to burn them. If you want a smoother result, soak the seeds in water for a few hours before using.
- No food processor? Use a high-powered blender or use a knife to chop everything by hand for a more rustic texture.
- Make sure not to over-blend the pesto into a paste. You’ll want visible pieces of basil, garlic, and seeds to give a more rustic feel to your sauce.