Fermented Nut-Free Pesto (+3 recipes!) (2024)

Pesto, basil, garlic, cheese and oil, could there be a better combination? We think not! It’s simple to make, yet adds such complexity to hot or cold dishes. It has so few ingredients and takes so little time to make. In the case of this pesto, it’s nut-free and also packs a powerful probiotic punch and is our favorite topping for Sourdough Pesto Pizza.

Ahhhh, pesto.

Since nuts in general, and pine nuts in particular, are really expensive, I’ve adapted this pesto recipe to be nut-free. Not to mention, some folks can’t have nuts at all. No one should have to live a life without pesto! 😉

This recipe also packs a powerful probiotic punch— which means instead of spoiling quickly as pesto tends to do, it’ll last about 4 to 6 weeks in your fridge.

So if you find that basil is coming out your ears during peak gardening season, preserve your harvest with pesto! For more ideas, check out 5 Ways To Use Basil.

And for even more nut-free and allergy-friendly recipes, check out the Allergy-Free Cooking eCourse.

How To Use Pesto

It’s so easy! Boil water. Add pasta. Cook. Drain. Add pesto. Stir. Eat. Repeat if needed.

If you want to get a little fancier, however, here are a few ideas to get you started…

Grown-Up Grilled Cheese

Take 2 slices of sprouted or sourdough bread — the good, thick kind that stands up to being cooked in a skillet. Slather 1 side of each slice with salted butter. Then spread pesto on one or both of the other sides of each slice.

Place in a skillet and add sliced mozzarella, fontina, and gouda cheeses to the bread. Toast well on both sides, until cheese is melted.

Pesto Pasta Salad

Cook pasta, such as penne or elbow macaroni, according to package directions.

Drain and add a few tablespoons pesto, some sliced olives, sun-dried tomatoes, capers, feta or Parmesan cheese, sliced pepperoncinis, and cubed pepperoni, salami, or chicken. Refrigerate and serve cold.

Italian Quesadilla

Spread butter on one side of sprouted or sourdough tortillas. Spread pesto on the other side. Add mozzarella cheese and other fillings of choice, such as nitrate-free Italian sausage, pepperoni, or hard salami, sliced tomatoes, red onions, mushrooms, bell peppers… Get creative!

Cook in a medium-high skillet until tortillas are browned and cheese is melted. Cut into wedges and serve with hot, homemade marinara sauce for dipping.

Have you ever made lacto-fermented, nut-free pesto? What types of dishes do you love pesto with?

Free CHEAT SHEET: “Create Your Own Ferments” Fermenting Formulas

Want to create your own safe-to-eat and delicious fermented salsas, chutneys, pickles or krauts? Need to know how long to ferment, how much salt to add, and how to store?

This cheat sheet will give you formulas for all types of ferments (even fruit preserves, pickled meats, and condiments) – so you can “create your own” ferments with confidence.

This post was featured in 50 Fermented Salsas, Dips, and Spreads.