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Nut-free Pesto (3 ways!)


  • Author: Mansee
  • Total Time: 10 minutes
  • Yield: ~ 1 cup (each batch)

Description

Want pesto, but allergic to nuts? No problem! Try one (or all) of these variations of pesto this year when you find yourself with an abundance of basil. Great with pasta, grilled meat or even just dolloped on top of a salad. These nut-free pestos are so versatile! 


Ingredients

Scale

Coconut-jalapeno pesto:

  • 3 cups basil leaves
  • 1 cup cilantro
  • ½ cup unsweetened coconut flakes
  • 1 jalapeno
  • 1 garlic clove
  • 2-inch piece of ginger
  • ¾ teaspoon salt
  • Zest of 1 lime
  • ½ cup avocado oil (or any other neutral oil)

Broccoli parmesan pesto:

  • 3 cups basil leaves
  • 1 cup broccoli florets, roughly chopped
  • 3 garlic cloves
  • - ½ cup parmesan, finely grated
  • ½ cup olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes (optional)

Power greens pesto:

  • 2 cups basil leaves
  • 2 cups baby arugula
  • 2 cups baby spinach
  • 2 cups kale leaves
  • ½ cup sunflower seeds
  • 2 garlic cloves
  • ⅔ cup olive oil
  • ½ teaspoon salt

Instructions

Coconut Jalapeno Pesto:

  1. Pulse basil, cilantro, jalapeno, garlic, ginger and coconut until everything is finely chopped.
  2. Run processor on low and pour in oil and then coconut milk. Mix until combined.
  3. Add salt and lime zest and pulse to combine.
  4. Store in an airtight container in the fridge.

Broccoli Parmesan Pesto:

  1. Pulse basil, broccoli and garlic until finely chopped.
  2. Run processor on low and add parmesan, oil, lemon juice, salt and red pepper flakes (if using). Mix until fully combined.
  3. Store in an airtight container in the fridge.

Power Greens Pesto:

  1. Pulse basil, arugula, spinach and kale until finely chopped (you might have to do this a little at a time until it all fits).
  2. Add sunflower seeds and garlic and pulse to combine.
  3. With processor on low, add olive oil and salt and mix to combine.
  4. Store in an airtight container in the fridge.

Notes

  • I like to keep my pesto a little dry because I tend to add more oil as I'm cooking (pasta, baked fish, etc.) and I don't want the finished dish to be too oily. Feel free to add a couple tablespoons more oil to any of these until it's a consistency you like.
  • Prep Time: 10 minutes