This Vegan Nut-Free Pesto puts an allergy-friendly twist on a classic. Fresh basil pesto is a classic summer flavor and a great way to use up that surplus of basil from the garden. Unfortunately, traditional basil pesto typically contains both cheese/dairy and pine nuts, both of which are common allergens.
This easy nut-free pesto recipe solves that problem by using pumpkin seeds instead of pine nuts and omitting the dairy altogether (who needs ya!). Even better, this pesto packs over 3g of plant-based protein per serving, that’s a lot for a sauce!
This easy recipe is my favorite way to dress up a simple pasta salad or make a quick pasta dinner. Made with just a handful of ingredients, this easy pesto recipe is sure to become a staple in your kitchen.
For more delicious vegan sauce options try this Homemade Garden Veggie Pasta Sauce.
For basil lovers, try this Lemon Basil Hummus.
Why You’ll Love this Recipe
- Quick & Easy – This protein pesto recipe comes together in just 5 minutes with simple ingredients. All you need is a blender! All of these ingredients should be easy to find in your local grocery store.
- Allergy Friendly – Finally a fresh pesto that is allergy-friendly for both dairy and nut allergies – and just about everyone else! This pesto is also egg-free and gluten-free!
- Versatile sauce – This delicious sauce is great on pasta, can be used as a spread on sandwiches, or on its own as a dip with crackers or fresh veggies.
Ingredients for Vegan Nut-Free Pesto
- Fresh basil leaves – Fresh basil is the highlight of the garden in the spring and summer. Unfortunately, this recipe will not work with dried basil.
- Pumpkin seeds – These replace the traditional pine nut in this pesto recipe while giving it some added protein and making it peanut and tree nut safe. Pumpkin seeds also lend a mild nutty flavor.
- Garlic – Use as much or as little garlic as you’d like. Fresh garlic is best, but you can substitute with garlic powder if needed.
- Olive oil – A good quality extra virgin olive oil helps make this pesto sauce smooth as well as give it a delicious flavor. If you do not have olive oil, I would suggest using a neutral flavored oil like avocado oil.
- Lemon Juice – Helps bring out the vibrant flavor of the basil. Pairs so well with garlic and basil, and helps to preserve the pesto for longer. I like to use all fresh ingredients for this recipe, but you can absolutely use bottled lemon juice if that is what you have.
- Salt & pepper – Add these to taste!
- Optional: Add 1 tbsp of nutritional yeast for a bit of a cheesy flavor reminiscent of traditional pesto. Or add 1 tbsp hemp seeds for some added protein!
Helpful Equipment for Delicious Homemade Pesto
- Blender
- Herb stripper (optional)
- Chef’s knife
How to Make This Nut Free Pesto Recipe
This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!
Wash and de-stem the fresh basil. An herb stripper makes this job a bit easier, but basil is fairly easy to de-stem by hand as well. Don’t worry about the small stems, but make sure to remove the larger ones.
Put all ingredients except the water into a blender. Pulse the blender a few times. You may have to use a silicone spatula or jar scraper to push some of the larger contents down the sides of the blender if they get stuck. DO NOT DO THIS WHILE THE BLENDER IS RUNNING, OBVIOUSLY.
With the blender on low, add the water 1 tbsp at a time until the right consistency is reached. You can leave this pesto thicker if you are using it as a dip, or thinner if you are using it for a salad dressing.
That’s it! Serve and enjoy!
How to Store Nut-Free Vegan Pesto
- Fridge: Leftover pesto will keep in an airtight container in the fridge for 3-5 days.
- Freeze: Freeze whole or in smaller portions in ice cube trays for up to 3 months to enjoy later.
More Tips for Making Vegan Nut-Free Pesto
- Not Vegan? Add fresh parmesan cheese to this recipe for a more classic flavor.
- Gluten-free? This recipe is already gluten-free!
- Oil-free? Make this an oil-free pesto by replacing the oil with equal parts water.
- Don’t have pumpkin seeds? Swap for unsalted sunflower seeds, or a softer nut like cashew if you do not need this recipe to be nut-free.
FAQ
Don’t have pumpkin seeds? Swap for unsalted sunflower seeds, or a softer nut like cashew if you do not need this recipe to be nut-free.
Yes. You can absolutely include both of these in the sauce as they are both edible. The larger stems tend to be a bit tougher and can be bitter, so it is up to you whether to include them or not.
Yes. It’ll require a bit more elbow grease and a mortar and pestle to grind up the basil as finely as possible. If you’re fine with a bit more texture to your pesto, go for it!
Vegan Nut-Free Pesto
Equipment
- Herb stripper (optional)
- Blender (or food processor)
Ingredients
- 2 cups fresh basil leaves packed
- 1 cup pumpkin seeds
- 4 cloves garlic
- ½ cup olive oil
- 2 tbsp lemon juice
- ¼ tsp salt
- 1-2 tbsp water as needed
Instructions
- Wash and de-stem the fresh basil.
- Put all ingredients except water into a blender. Pulse a few times.
- With the blender on low, add the water 1 tbsp at a time until the right consistency is reached.
- Serve and enjoy!
Notes
- Not Vegan? Add parmesan cheese to this recipe for a more classic flavor.
- Gluten-free? This recipe is already gluten-free!
- Oil-free? Make this an oil-free pesto by replacing the oil with equal parts water.
- Don’t have pumpkin seeds? Swap for sunflower seeds, or a softer nut like cashew if you do not need this recipe to be nut-free.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on February 14, 2025
Are these raw or roasted pumpkin seeds?
Hi! Great question! I’ve used raw pumpkin seeds here, but you can absolutely use roasted seeds as well. I’ve made it both ways and the only difference is the mild roasted flavor addition. Still delicious! I hope you enjoy!
I love having a nut-free version of pesto to make with all the extra basil from the garden! This recipe is a family favorite!
I love this. While I’m not nut-free, I like the more economical pumpkin seeds (and the flavour is great.
Love how versatile it is! And I wasn’t aware that pesto can be frozen for such a long time thats gonna be a game changer!
Such a delish vegan and nut free pesto sauce!
Love this vegan recipe. I make pesto but sometimes I make it without cheese so saving for future reference.
Great step by step recipe. I’ve tried this recipe and love it due to simplicity.
love the simplicity of this recipe and the addition of pumpkin seeds is so nice and so much more budget friendly
A great recipe & vegan friendly too. Thanks for sharing!
This vegan nut-free pesto looks refreshing and delicious! I’ve pinned the recipe for later use.