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Healthy Nut Free pesto May Simpkin Nutrition

Nut Free Pesto with Rocket and Basil

May Simpkin
Making your own homemade pesto gives you the freedom to play around with the ingredients and create an alternative version, like this Nut Free Pesto, that is not only delicious and incredibly flavoursome but also super healthy! Pesto is so easy to make and one of the most versatile dishes you can have lurking in the fridge; perfect as a topper for roasted veggies, a base for a salad dressing and of course a favourite for pasta or pizza.
Total Time 10 mins
Course Appetizer, Main Course


To Make this Nut Free Pesto you’ll need…..

  • 100 g Parmesan grated
  • 100 g Extra Virgin Olive Oil
  • 80 g Basil
  • 100 g Rocket
  • 6 large cloves Garlic
  • Juice of half a Lemon
  • Salt & Pepper



  • Put the basil and garlic in a food processor and blend until well ground. Pulse a few times until well combined, scraping down the sides in between. Check seasoning.


Tips: Ideally you will be using a powerful blender such as a Thermomix or Nutribullet, to make sure that you have an evenly ground pesto Take care with seasoning as the parmesan is already salty I like to make up a batch and leave it in the fridge.
This pesto will keep in the fridge for up to 10 days; keep a little layer of Olive oil on the top to keep it fresher for longer.
For a more zesty pesto, use more lemon juice; ideal with fish or pasta. You can vary the herb; parsley, rocket or watercress work particularly well.
This Nut Free Pesto is SO versatile:
  • Add as a topping to a white fish or Salmon fillet and bake in the oven
  • Mix in with some roasted vegetables and quinoa/pasta
  • Add a spoonful to a soup when serving for a extra flavoursome punch
  • Use as a stuffing for Butternut Squash or Marrow; scoop out middle and spoon in the pesto. Bake in the oven until soft
Keyword Dressing, Nut-free, Pasta, Pesto, Vegan