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Nut Free Basil Pesto Sauce

Updated: Jul 13, 2020

This pesto sauce is great for adding to pasta or gnocchi dishes but can be used in so many ways! It can be refrigerated or frozen for another day!

Makes approximately 4-6 servings

Preparation time is approximately 5 minutes

Cooking time is approximately 0 minutes!


70g (2 handfuls) of basil leaves

50ml olive oil

2 cloves of garlic - peeled

Half a teaspoon of salt

Lemon juice (optional)

40g pecorino or parmesan cheese (or vegan cheese) – grated

How to make your pesto sauce

Pestle & mortar

  1. Tear the basil into smaller leaves

  2. Crush the garlic cloves in a pestle and mortar with the salt and crush until it has turned into a paste

  3. Add the basil leaves, crushing a few at a time with the pestle until all the leaves are blended with the garlic and salt and you have a paste. Add the grated cheese and mix

  4. Now pour over a little olive oil and blend well, using the base of the pestle. Add a little lemon juice if required.

Food processor

  1. Add all ingredients to the food processor and blitz. Add more oil if required to make the consistency smooth.

Hey presto, you have a Nut Free Basil Pesto Sauce!



You can put in a jam jar and keep in the fridge for up to 5 days?

Freeze in an ice cube tray so you can pop out small quantities?

This sauce is so versatile....

  • Add to a sandwich to give it an Italian feel

  • Top a burger with it

  • Liven up a chicken salad

  • Add to cheese on toast

Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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