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You can make a delicious pesto without pine nuts. This gluten-free pistachio spinach basil pesto will be your go-to sauce for everything.
This gluten-free pesto sauce is a little different than traditional basil pesto. While that is delicious, sometimes you just need something new. This recipe is so flexible that you can make it one of a kind gluten-free sauce that you love and use all the time.
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Pesto without pine nuts.
Personally, I love traditional pesto with basil and pine nuts, but my family, not so much. This pesto recipe uses pistachios as a substitution for pine nuts. Using pistachios to substitute for pine nuts gives this pesto a milder flavor.
Ingredients.
It is possible to make pesto without pine nuts. This gluten-free pesto uses a combination of spinach and basil as greens in this recipe. The two balance each other nicely without overpowering, creating a delicious spinach basil pesto sauce.
- Pistachios - If you really don't like pistachios, you can use a nut like walnuts or almonds to keep this pesto sauce without pine nuts. Spinach almond pesto is a delicious combination.
- Spinach - I find that fresh baby spinach works best with this spinach pesto recipe.
- Basil - You want to use fresh basil.
- Garlic
- Parmesan Cheese - Freshly grated parmesan cheese is best for making pesto.
- Olive Oil - You can also use avocado oil if you want it milder.
- Lemon
- Salt
- Pepper
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Steps.
Let me show you just how easy it is to make gluten-free pistachio spinach basil pesto.
- Add the pistachios, spinach, basil, lemon, parmesan, and spice to a blender or food processor.
- Pulse until the mixture looks crumbly.
- With the food processor on low, drizzle in the olive oil.
- Watch the pesto and stop adding oil once your pesto sauce has the desired consistency.
Gluten-free pesto faq.
Most pesto sauce is gluten-free, but you should always check for the possibility of cross-contamination since pesto is commonly served on sandwiches and pasta dishes that could contain wheat.
Yes, you can make a nut-free pesto. To make a nut-free pesto, you can substitute your favorite seeds (out of their shells) if you can also use edamame or even white beans. This gluten-free pesto sauce can be made with or without nuts.
Yes, you can make a dairy-free pesto by leaving out the parmesan cheese and using some nutritional yeast as a substitute. You can even just leave out the cheese altogether, and you will have a delicious vegan spinach pesto with this recipe.
Storing spinach pesto.
This pistachio spinach pesto will last in a container in the fridge for about four to five days.
Freeze pesto without it turning brown.
This gluten-free pesto freezes really well. When the pesto is frozen, the fresh herbs can oxidize from exposure to oxygen. It is still okay to eat brown pesto. It won't be harmful to you; it just does not look as pretty.
- To prevent your pesto from browning, make sure that your pesto is completely covered with an airtight seal before freezing.
- You can freeze pesto for up to three months. Just know that fresh herbs lose their potency over time, so the flavor will be less the longer you freeze the pesto.
- To defrost your gluten-free pesto, leave it in the fridge overnight.
Serving suggestions.
This spinach basil pesto is so versatile you can use it as a gluten-free pasta sauce over your favorite pasta for an easy al pesto pasta or as a gluten-free chicken marinade (it is really good grilled). You can even use it as a sauce to make a gluten-free pesto pizza. The bonus is it comes together in about five minutes, making it a perfect addition to a weeknight menu.
More gluten-free sauces to try.
If you love pesto but want to try something new, give this version a try and let me know what you think!
📖 Recipe
Gluten-free Pesto without Pine Nuts
Equipment
- Food Processor
Ingredients
- ½ Cup Unsalted Pistachios Shelled
- 4 Cups Baby Spinach Fresh
- 1 Cup Fresh Basil
- ¼ Cup Olive Oil You can also use avocado oil.
- 1 Tablespoon Lemon Juice
- 2 Cloves Garlic
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- ¼ Cup Parmesan Cheese Freshly grated is best or see notes to make this a dairy-free pesto.
Instructions
- Combine all of the ingredients into the bowl of a food processor except the olive oil.½ Cup Unsalted Pistachios, 4 Cups Baby Spinach, 1 Cup Fresh Basil, 1 Tablespoon Lemon Juice, 2 Cloves Garlic, 1 Teaspoon Salt, ½ Teaspoon Pepper, ¼ Cup Parmesan Cheese
- Pulse until everything has combined and a paste has formed.
- With the food processor on, drizzle the olive oil into the mixture. If you want to make it a looser sauce, add more avocado oil if desired.¼ Cup Olive Oil
- Use it as a pasta sauce over your favorite gluten-free pasta, as a marinade, or eat it with a spoon directly because it's that good!
Notes
- To prevent your pesto from browning, make sure that your pesto is completely covered with an airtight seal before freezing.
- You can freeze pesto for up to three months. Just know that fresh herbs lose their potency over time, so the flavor will be less the longer you freeze the pesto.
- To defrost your gluten-free pesto, leave it in the fridge overnight.
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