Easy Homemade Pesto Sauce without Pine Nuts

This easy pesto sauce without pine nuts recipe is incredibly delicious and budget-friendly, offering a variety of nut and seed alternatives.

Making pesto is a fun way to use all that nature has to offer, whether it’s foraged or from your garden. It’s a versatile ingredient that works like a magic wand when added to dishes. It adds color, rich flavor, and even texture to pasta sauces, marinades, or dressings.

While traditional pesto is made with basil and pine nuts, I enjoy experimenting with herbs like oregano or Thai basil and trying homemade pesto recipes without pine nuts with various nut and seed alternatives.

What is Pesto sauce without Pine Nuts

Traditional basil pesto, also called pesto alla genovese, is made with basil, garlic, pine nuts, extra virgin olive oil, Parmesan cheese, salt, pepper, and lemon. This pesto sauce recipe, however, uses walnuts instead of pine nuts, making it a more budget-friendly alternative. 

While pine nuts are important, they are replaceable!

It’s a creamy, versatile sauce perfect for tossing with creamy pesto pasta or spreading on sandwiches like Hot Ham and Cheese Sandwich.

For a nut-free version, see the notes in the recipe card.

Why you will love this homemade pesto sauce?

• This homemade basil pesto sauce uses just a few simple ingredients and takes only 10 minutes to make—no cooking required.
• It’s a budget-friendly option and can be made nut-free for those with allergies.
• A great way to use up fresh herbs when they’re in season.

Ingredients to make homemade pesto without pine nuts

Basil herb

Use just fresh basil leaves, disregard the stems that are tough or woody.

If you don’t have enough basil leaves, you can substitute with other fresh herbs like flat parsley or fresh oregano leaves.

Walnuts – Pine seeds alternative

Pesto is traditionally made with pine nuts, which are rich in protein and iron, but they can be quite expensive. If you’re looking for a more affordable option, you can substitute pine nuts with an equal amount of peanuts, cashews, pecans, walnuts, or even hazelnuts.

In this recipe, I used walnuts instead of pine nuts, as they add a slightly earthy flavor and a rich, creamy texture to the pesto.

Notes: Nut-free variation

You can even use roasted pumpkin seeds or sunflower seeds instead of pine seeds.

Pumpkin seeds, known as pepitas, are buttery seeds that mimic the texture of pine nuts used in traditional pesto.

Sunflower seeds offer a slightly earthier flavor and creamy consistency, making them another great budget-friendly alternative.

Lemon Juice

Lemon juice adds bright color and zing of flavor to this easy pesto recipe. Because it’s being used raw. For the best flavors, use freshly squeezed lemon juice. You can use its zest too if you are using organic lemon.

You can substitute lemon juice with a splash of vinegar.

Parmesan Cheese

Freshly grated Parmesan cheese adds an umami flavor, perfect for basil pesto pasta sauce; however, you can substitute with Pecorino Romano for a sharper taste or nutritional yeast for a vegan  pesto sauce.

Extra Virgin Olive Oil

A good quality extra virgin olive oil is essential to make creamy pesto, enhancing the taste of the fresh basil without overpowering it. 

Garlic clove

Freshly chopped garlic cloves gives this pesto sauce without pine nuts a sharp, aromatic kick. For a milder taste, use this roasted garlic confit. 

Equipment

Food Processor

using mortar and Pestle

How to make Pesto without pine nuts

First step: Toast the walnuts (optional)

For extra flavor, lightly toast the walnuts in a dry skillet over medium heat until fragrant. Let them cool.

Second Step: Blend

Add walnuts, garlic, lemon juice, basil, Parmesan, and salt to a food processor or blender.

Third step: Add Oil

With the motor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.

Fourth step: Taste & Adjust

Taste and adjust salt, lemon, or cheese as needed.

Note: Use a mortar and pestle:  Add all ingredients except olive oil. Begin grinding, then gradually add the oil as you crush the mixture into a thick, smooth paste.

How to use this basil pesto without pine nuts

• Make tuna pesto pasta
• Spread on sandwiches or wraps instead of mayo or mustard.
• Drizzle over roasted vegetables for added zest and color.
• Stir into soups for a burst of herb flavor.
• Use this fresh pesto as a pizza base sauce instead of tomato sauce.
• You can turn it into Pesto pasta salad
• Mix this pesto without pine nuts into salad dressings or marinades for a herby punch.
• Serve with pesto chicken or fish for a Mediterranean twist.

Variations

To make a dairy-free pesto, use 1–2 tablespoons of nutritional yeast in place of Parmesan cheese.
For a fresh twist, replace half of the basil with parsley.
No walnuts? Try almonds instead.
For a nut-free pesto, use roasted pumpkin seeds or sunflower seeds as a substitute.

How to store this easy homemade pesto?

Store the leftover pesto in the fridge in an airtight container for up to one week. To help preserve its vibrant green color, pour a thin layer of olive oil over the top of the pesto before sealing; this prevents oxidation.

How to freeze pesto?

Just like store-bought pesto, freeze pesto in ice cube tray and then store pesto cubes in freezer bags in the freezer for up to 6 months. Once frozen, transfer the cubes to a sealed freezer bag or container. If properly stored, frozen pesto lasts up to 3–4 months.