Easy Homemade Pesto without Pine Nuts

This Homemade Pesto without Pine Nuts is my new favorite way to make sure fresh basil doesn’t go to waste! This easy pesto recipe without pine nuts uses pecans (or your favorite type of nuts) for a slightly sweet flavor and less of a dent in your grocery budget. Keep reading to get the full scoop!

Basil season is best season, isn’t it? It just screams summer, which is a great time to put it in as many recipes and dishes as you possibly can. I featured basil pretty prominently in my Beans & Greens Pasta Salad recipe and I just can’t get enough of it!

The season won’t last forever and neither will easy access to fresh basil. So if you have some at the ready, plan to make this easy Homemade Pesto without Pine Nuts! I already know the future version of myself will be thanking me when we can reach into the freezer months from now for a taste of summer. Stock your freezer so you can do the same. 

But first…

Why Make Pesto without Pine Nuts?

I’ll put a big emphasis on the fact that you can always make a homemade pesto recipe with pine nuts. 

It’s the most traditional, authentically Italian way to make it, and there’s no disputing that. Pine nuts are delicious, with a flavor and texture I love munching on straight out of the bag. They’re borderline addicting.

But I have to admit, the price is usually the #1 consideration when I make fresh pesto without pine nuts. Recently, I saw a small 4 oz. bag on sale for $7.99. Yes, that was the sale price! 

What Are Pine Nuts?

Pine nuts (ICYMI) are the edible seeds from pine trees. Harvesting pine nuts is a labor-intensive process and supply is limited. So simple economics of supply and demand drive the price higher than other nuts. 

The pecans I used for this recipe, for example, only cost $8.99 for a full pound. Cost can vary considerably between a grocery store and farmers markets, but generally speaking, pecans or other types of nuts can be a much more budget-friendly option compared to pine nuts. 

Another reason I prefer making my pesto at home is because, try as I might, I can’t find a jarred or store-bought version that tastes quite right. They might nail the look or texture but the taste is just never as fresh, and a few have been downright unpleasant. 

Making a homemade pesto recipe feels like a great way to still enjoy the fresh flavor of basil and reserve pine nuts for another use where their flavor and texture can really shine.

Ingredients You’ll Need for Homemade Pesto

• Fresh basil. A must! I grabbed a large handful (very precise measurement, I know) which worked out to about three cups, lightly packed. If you don’t have an abundance of fresh basil or it’s a little pricey, you can also use half basil, and half spinach. Fresh spinach (especially baby spinach) will be similar enough in color, texture, and flavor.
• Pecans (or see the next section for other swaps)
• Olive oil. While most pesto recipes will specify extra virgin olive oil, I recommend using a high-quality, fresh olive oil that’s within your budget. Look for one that’s stored in an opaque container to protect against light exposure, and do your best to store it away from heat. Good quality olive oil should smell and taste fresh, herbaceous, and grassy.
• Parmesan cheese
• Garlic. Fresh garlic cloves are probably ideal since the pre-minced stuff is usually slightly pickled or packed in oil, and might change the flavor. But use whatever you have as long as you include garlic of some kind!
• Salt, black pepper, and MSG 

No, MSG (monosodium glutamate) is not part of traditional basil pesto recipes. But I think the extra umami flavor is a nice balance. Instead of simply adding more salt (which may not be an option if you’re sticking to a lower sodium diet), MSG can add an extra savory element to this pecan pesto. 

If you don’t have MSG or prefer to skip it, just start with 1/4 teaspoon of kosher salt and adjust based on your taste preferences.

Other Pine Nut Alternatives for Pesto

• Almonds
• Walnuts
• Cashews
• Pecans (my person favorite for the buttery, slightly sweet, nutty flavor they add to pesto)
• Pumpkin seeds
• Sunflower seeds

How to Make Homemade Pesto

I know making a sauce from scratch doesn’t always feel like a priority. But I promise this homemade pesto recipe will be worth the effort! Follow these easy step-by-step instructions to make it happen in less than ten minutes.

First, wash and dry the fresh basil leaves. Pick through to remove any thick stems (the woody ones). It’s totally fine to leave the smaller, more tender stems as they still carry some flavor and bulk. You won’t even know they’re in there by the time it’s blended. Just make sure you pat it down with a paper towel or clean dish cloth to remove excess moisture.

Next, add the shelled pecan pieces, garlic cloves, and parmesan cheese to the bowl of a food processor. Pulse the blades a couple of times so the mixture appears crumbly and uniform in size, like what you see below:

Next, add the basil, salt, MSG, and black pepper. Pulse again to chop the basil before setting the food processor to blend on a low setting. 

Slowly (and carefully!) pour the olive oil down the spout in the lid. Pause as needed to scrape down the sides of the bowl with a soft rubber spatula, then blend until it’s fully mixed with a slightly chunky consistency. 

That’s it! You can transfer it to a small bowl or storage container depending on what you plan to use it for. Keep scrolling for some delicious recipe inspiration and my best tips for storing for max flavor!

Serving Suggestions

This is where things really get fun. Besides the obvious serving suggestion of eating it straight off a spoon, try some of these ideas:

• Serve with your favorite cooked pasta (hot), pasta salad (chilled) or grain. Pecan pesto also works great with other carbs or starches like potatoes.
• Spread it over thick-cut toast for something like my Caprese Avocado Toast with Pesto and Balsamic Glaze
• Fresh pesto is the perfect accompaniment for roasted vegetables or grilled proteins. It could even work as a last-minute marinade for quick-cooking proteins like shrimp or seafood. 
• Use this pecan pesto instead of salad dressings. Just spoon a scoop over leafy greens and any other toppings you like. Add a little more olive oil if needed to help it mix into the salad. Or drizzle over caprese salads with extra fresh basil replacing the lettuce. 
• Make a savory breakfast by adding it to eggs or this Savory Pesto Oatmeal Bowl. 

Homemade Pesto Storage Tips

If you plan to use this Pecan Pesto within a week, great! Just seal it in an airtight container and stash it in the fridge. 

If you’re worried about browning due to oxidation, drizzle a couple of tablespoons of olive oil right on top. This thin layer of olive oil covers the exposed portion and prevents some of the browning. 

The olive oil is liquid at room temperature but will harden once chilled. To serve, just bring it out as you’re prepping everything else. It will soften to the point you’ll be able to easily stir it back in. 

Homemade Basil Pesto FAQs

Can I freeze leftover pesto?

If you’re making a batch to pesto for later there are a couple of ways to do it:

1. Grab some ice cube trays and carefully spoon the Pecan Pesto into each section and freeze overnight. Once frozen, remove them from the trays and seal in freezer bags so you can pluck out as much or as little as you need. Use within 3-6 months for best results. 
2. If you plan on using bigger portions, store in a freezer-friendly container with a tight-fitting lid. This method will stretch the storage life from six months to one year. It’s my preferred method to getting this homemade pesto to last me well into the winter months and early spring. 

How do I make a nut-free homemade pesto without pine nuts?

Yes, use sunflower seeds or pumpkin seeds to make a nut-free homemade pesto sauce. Both of these options can add key nutrients and a crunchy texture to your pesto recipe while keeping it safe for people with nut allergies.

How do I make a dairy-free homemade pesto without pine nuts?

To make a dairy-free pesto, start with 1-2 tablespoons of nutritional yeast. This adds a cheesy flavor with no cheese or dairy. Adjust the amount as needed to get the flavor and consistency you want.

This will also convert traditional pesto recipes into a vegan pesto sauce for anyone following a 100% plant-based diet.

How do I keep my basil from browning?

If you want to maintain the vibrant, bright green color, blanch your basil first. 

Bring a small pot of water to a boil. Dunk the basil into the hot water for a few seconds, then quickly remove it and submerge it in ice water to quickly cool it. This stops the cooking process and deactivates enzymes that cause browning.

You could also add a small amount of lemon juice. The acidity of lemon juice can also slow the browning process. However, since it also changes the flavor I usually skip this and accept that it’s OK if my homemade basil doesn’t always look picture perfect!

I’m convinced fresh basil for pesto recipes is one of the best things about summer in the Midwest. I hope our little container plants keep being as productive as they have been! It’s so nice to have a surplus of basil for recipes like this.

If you enjoyed this Homemade Pesto without Pine Nuts recipe, leave me a comment or rating to let me know what you think! And don’t be shy about sharing the great flavor with family or friends this season. 

As always, thanks for stopping by Street Smart Nutrition. You can find more and follow along on Instagram and YouTube, and don’t forget to sign up for my newsletter so you never miss a new post. Cheers to more fearlessly nourishing meals!

Disclosure: This post was originally published in July 2023. It has since been updated to improve the overall quality of the information and/or images.