Snacks
The Best Nut-free Basil Pesto (vegan)
I love basil pesto, but majority recipes call for pine nuts and cashews. I love both of those ingredients, but I unfortunately cannot have them in the house as my boyfriend is allergic. So I set out to create the best, most flavorful basil pesto that was free from any nuts so my boyfriend could enjoy it.
When I was thinking of a replacement for the nuts, I thought about hemp seeds. When blended into recipes they give a great texture and are essentially tasteless so it makes for a great replacement. I also used nutritional yeast for the recipe which is a vegan ingredients that gives off a cheesy flavor. I love using nutritional yeast to make vegan cheeses as well.
I’m really happy with the way this pesto turned out! If you try it, don’t forget to tag me over on Instagram, I love seeing your re-creations. I would also super appreciate a comment + rating below as it helps me business SO MUCH. I can’t wait to hear how you like it!
Ingredients in homemade nut-free basil pesto
The typical ingredients that you might find in basil pesto are cashews or pine-nuts, however, you won’t find a trace of those ingredients in this recipe. Grab the simple ingredients listed below and let’s get cooking!
- fresh basil
- hemp seeds
- nutritional yeast
- garlic
- EVOO
- salt
- pepper
- lemon juice
Kitchen gadgets needed to make basil pesto
You will need a food processor or high-speed blender to make this recipe. I prefer using a food processor over a blender because I feel that it creates a better texture and also saves a lot of time from you having to stop and scrape down the sides a few times.
To start, wash your basil leaves and then add them to your food processor along with the remainder of the ingredients: hemp seeds, nutritional yeast, garlic, EVOO, salt, pepper, lemon juice. That’s what I love about this recipe, there aren’t a ton of steps!
Blend ingredients for about 1-2 minutes or until you achieve the desired texture that you want. I recommend stopping and scrapping down the sides at least a few times to make sure all the ingredients are well blended together.
That’s it, so simple! This pesto is best stored in an airtight container and enjoyed within 3-4 days.
)
