Nut-Free Vegan Pesto (Garlic-Free Option)

I realised, almost with a bit of surprise, that I had never shared a pesto recipe here before.
It’s one of those things I don’t often make, mostly because of my nut allergy.

But sometimes, all it takes is a small nudge… or a thoughtful gift.

This version came about after I received a mortar and pestle as a Kris Kindle gift at the office. It felt like one of those quietly perfect presents. Simple, but full of possibility.

There’s something grounding about using it. Slower than a blender, yes, but in a way that feels intentional rather than inconvenient.

And pesto, as it turns out, was always meant to be made like this. The name itself comes from the Genoese word pestâ, from the Italian pestare, meaning to pound or crush. The method is in the name.

As you grind the basil, the aroma starts to rise almost immediately. It’s deeper, greener, more alive somehow. Not just blended, but released. The oils come through differently. The whole thing feels… more present.

Even without nuts, and even without garlic in this version, it holds its own beautifully.

Ingredients you’ll need

Fresh basil is at the heart of this pesto, bringing that deep green aroma that defines it. As soon as the leaves are bruised, they release something almost heady, full and alive.

A good olive oil carries everything together, softening the intensity while giving the pesto its smooth body. Instead of cheese, nutritional yeast adds a gentle savoury depth, something subtle but enough to round things out.

A touch of lemon lifts the whole mixture, keeping it bright, while a little sea salt brings everything into balance.

• Fresh basil leaves
• Olive oil
• Nutritional yeast
• Lemon juice
• Sea salt

How to make it

Start with the basil in your mortar, pressing and turning the leaves with the pestle until they begin to break down. Take your time here. This is where the first wave of fragrance rises, deeper and greener with each movement.

As the basil softens into a coarse paste, add the nutritional yeast and a small pinch of salt. Work them in slowly, grinding just enough to bring everything together while keeping a bit of texture.

A little lemon juice comes next, stirred through to lift and brighten the mixture.

Then drizzle in the olive oil, just a little at a time, until the pesto loosens into a soft, spreadable consistency. It shouldn’t feel heavy, but it should hold together.

You can use it right away, but letting it rest for a short while allows the flavours to settle and deepen.

If you’re storing it, a thin layer of olive oil over the top helps keep that vibrant green colour intact.

Tips & Notes

• Go slow with salt: Nutritional yeast already adds a savoury depth, so taste as you go.
• Texture is flexible: Keep it coarse for a more traditional feel or grind further for something smoother.
• No mortar and pestle? A blender works, but pulse gently to avoid overheating the basil.
• Garlic option: If you enjoy garlic, you can add a small clove while grinding.
• Small batch by design: This makes just enough for a couple of servings, keeping it fresh and vibrant.

Ways to Serve This Nut-Free Pesto

It’s a small batch, but there are so many simple ways to enjoy it.

Try it with vegetables, like these green beans wrapped in zucchini ribbons. The freshness works beautifully with the herby depth of the pesto.

It also slips easily into everyday meals. Spread it into wraps or sandwiches for a quick layer of flavour that makes everything feel a little more complete.

Or serve it alongside bean patties, like these lentil burgers, where it adds a bright contrast to the richness.