Pesto Without Pine Nuts (5-Minutes)
Developed and tested by Robyn Conley Downs
on Jun 5, 2023 (last updated Apr 21, 2026) 
This basil pesto without pine nuts uses almonds or walnuts instead for a more affordable, easier-to-source version that tastes just as good as the traditional recipe. Five ingredients, 5 minutes, and it works on pasta, sandwiches, chicken, or as a dip all week!
Easy Basil Pesto Recipe without Pine Nuts
Okay, I know pine nuts are the traditional nut in pesto, but they’re expensive and not always stocked at every grocery store. That’s why I switched to this version year ago and haven’t looked back! Blanched almonds have a mild, slightly sweet flavor that’s actually closer to pine nuts than walnuts are, and they’re widely available and a fraction of the price. And I’ve tested this recipe with pine nuts, walnuts, cashews, and sunflower seeds, and all of them work, too.
In terms of method, I start by roughly chopping the garlic on its own so it gets finely chopped before the basil goes in, because if you add everything at once, you end up with uneven texture and chunks of garlic. Once the garlic is minced, add the basil and pulse a few times, then add the nuts and cheese before streaming in the oil. This order gives you a pesto that’s evenly textured all the way through rather than oily on the surface and chunky in the middle.
Now, let’s talk about how to use this pesto, because let me tell you, it’s so versatile! For a quick weeknight dinner that uses this pesto as a marinade, my pesto chicken marinade comes together in minutes and works on the stovetop, oven, or grill. For the simplest use of this sauce with fish, my pesto salmon is a 3-ingredient recipe ready in 20 minutes baked or air fried. For a make-ahead lunch, my orzo pesto salad comes together in 20 minutes with cherry tomatoes, mozzarella, and fresh basil. And, for a quick pasta salad that works as a side or a potluck dish, my tortellini pasta salad uses this pesto as the dressing and is ready in about the same amount of time.
Welcome to My Kitchen, Let’s Make Pesto No Pine Nuts
Testing Notes for No Pine Nut Pesto
- Garlic: I recommend using whole garlic cloves versus pre-minced garlic as I found the flavor to be a lot better in testing. I do not recommend granulated garlic.
- Fresh basil: Fresh basil is essential in this recipe. If you’d rather use sun dried tomatoes, check out my easy red pesto sauce instead.
- Blanched almonds: Blanched almonds are almonds with their skins removed, and they have a sweet flavor similar to pine nuts, but are much easier to find. Roasted almonds with skins can be used, but the sauce will be a bit more brown. You can also use walnuts, or pumpkin seeds, or sunflower seeds for a nut-free option.
- Parmesan: Try to use freshly grated parmesan if you can, though I’ve found Pecorino Romano to be a good substitute.
- Extra virgin olive oil: I highly recommend using extra virgin olive oil since the olive oil is a pronounced flavor in this recipe.
Follow my step-by-step video:
Pesto Without Pine Nuts (5-Minutes)
Ingredients
- 3 cloves garlic
- 2 cups fresh basil leaves, packed
- ½ cup blanched almonds, or walnuts, roughly chopped
- ½ cup freshly grated parmesan cheese
- ¼ teaspoon kosher salt, or more to taste
- ⅛ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
Equipment
Instructions
- Add the lid to the food processor, turn to high, then drop in the garlic cloves to finely mince. Remove the lid and scrape the sides.
- Add the basil leaves and pulse several times until coarsely chopped.
- Add the nuts, cheese, salt, and pepper, and pulse until just combined. Scrape down the sides.
- Turn the food processor to low, then slowly stream in the olive oil until just combined.
- Taste and add additional salt if desired.
Can I use a blender? I don’t have a food processor. Thanks Ev
Yes, you can use a blender, but you’ll likely need to pulse on low and stop very frequently to scrape the sides down toward the blades to there’s enough substance to actually blend. Then just be careful not to over-blend (you want a little bit of texture, so not completely smooth), which you can achieve again by pulsing rather than just blending on high. Hope you enjoy!
The addition of the nuts are missing in the recipe directions.
Just an FYI. :o)
Tamela, thanks for the catch! I’ve updated the instructions to include the nuts. I hope you enjoy this recipe!
I know summer is over when I put the last batch of this pesto in the freezer! So forgiving too…no almonds on hand? Use pepitas or any other nut instead. Not enough basil on hand? Add kale, arugula, or even carrot tops/beet greens!
Michele, love that! Here’s to versatile recipes! Thanks so much for taking the time to share your thoughts.
Just made a batch!! Yay
Just a note – use chopped nuts or at least chop them before adding to the processor.
So glad you enjoyed, Tanya, and thanks for your notes!
Lovely recipe- just made it, thanks Robyn! I’ll freeze it too.
Gemma, so happy to hear you enjoyed this one — and you’re right, this one is perfect for freezing!
First time ever making pesto, so easy why’d I wait so long came out awesome 👍
Diane, I’m so glad you discovered how easy homemade pesto can be! Thanks so much for sharing your thoughts.
8/2/2025 – made this today, I used chopped walnuts instead of going to the store for the pine nuts. I added a couple of more garlic cloves, a little bit olive oil and salt. Tastes good. Going to freeze into tablespoon portions.
Bob, happy to hear you enjoyed making this pesto with walnuts, and great idea to freeze in tablespoon portions. Thanks for sharing your tips and for leaving a review!
Fast and easy recipe. Thank you.
So happy to hear this pesto was fast and easy for you, Marlene. Thanks so much for sharing your thoughts and for leaving a review!
Great way to use all my basil! Flavour is rich and rewarding even without pine nuts. I used almond meal and it works well.
Gayle, oh wow, I never thought to use almond meal, that’s such great idea. So happy to hear you enjoyed this one, thanks for sharing your tips and for leaving a review!