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Pesto Recipe Without Pine Nuts

A vibrant, budget-friendly basil pesto made with sunflower seeds, walnuts, or almonds instead of pricey pine nuts. Ready in minutes and perfect for pasta, sandwiches, or dipping.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 2-tablespoon servings
Course: Sauce
Cuisine: Italian-Inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups fresh basil leaves lightly packed
  • 1/2 cup sunflower seeds walnuts or almonds (raw or roasted)
  • 3 cloves garlic minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes optional

Equipment

  • Food processor or blender
  • Measuring cups and spoons
  • Rubber spatula
  • Cutting board and chef's knife
  • Storage jar with lid

Method
 

  1. Rinse the basil leaves under cool water and pat completely dry with paper towels.
  2. If using raw nuts or seeds, toast them in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly golden; cool slightly.
  3. Add toasted nuts or seeds and minced garlic to the food processor and pulse 3–4 times until roughly chopped.
  4. Add the dried basil leaves and pulse 5–6 times, scraping down the sides as needed, until the mixture is coarsely combined.
  5. Sprinkle in the grated Parmesan and pulse 2–3 times to incorporate.
  6. With the processor running on low, slowly drizzle in the olive oil over about 30 seconds until the pesto is emulsified and smooth.
  7. Add lemon juice, sea salt, black pepper, and red pepper flakes (if using); pulse once or twice, then taste and adjust seasoning.
  8. Use immediately or transfer to a jar, press plastic wrap directly onto the surface, top with a thin layer of olive oil, seal, and refrigerate for up to 1 week.

Notes

For a dairy-free or vegan version, replace Parmesan with 2 tablespoons nutritional yeast and a pinch of extra salt.