Nut-Free Chickpea Basil Pesto recipe using garbanzo beans instead of pine nuts. 5 minutes, 5 ingredients, and great on pasta, pizza, and veggies!
Ciao, amici! We have a delicious Italy-inspired basil pesto recipe with a twist for you that will make you forget that basil pesto is supposed to have nuts.
Do you LOVE pesto but avoid it because of a nut allergy or sensitivity? I feel you, we have a nut (and seed) sensitivity in our house so making homemade traditional pesto recipes has never really cut it. Pesto recipes with pine nuts cause itchy rashes and hives, so instead we make delicious and easy homemade pesto by using…chickpeas!
This 5-minute, 5-ingredient Nut-Free Chickpea Basil Pesto recipe is an easy way to still enjoy Italian-inspired basil pesto without the nuts. It’s delicious on pasta, pizza, and drizzled over roasted veggies. Let’s do it!
What can I use in place of nuts in basil pesto?
I’ve tried many different nut substitutions in basil pestos over the years (I even did a food science experiment on a sunflower seed version while studying to become a dietitian).
If you are able to eat seeds, sunflower seeds are a great alternative as they provide a bit of crunch like pine nuts. You may also like pumpkin or other squash/gourd seeds as well to provide a different texture.
If nuts and seeds are a no-go for you, I highly recommend both chickpeas (also known as garbanzo beans) or white cannellini beans. I personally prefer chickpeas because they mix well and make for a thicker pesto that sticks well to pastas.
How can I make vegan, diary-free basil pesto?
This Nut-Free Chickpea Basil Pesto recipe can easily be made vegan by omitting the parmesan cheese completely, or by substituting it with nutritional yeast. Amounts may vary, but I would start with 1 tablespoon and add more to your desired taste.
Can I make this nut-free chickpea basil pesto without oil?
Yes! If you’re searching for an oil-free basil pesto recipe, then look no further. You can omit the oil in this recipe and instead use a bit of water when mixing.
Keep in mind that when the pesto ingredients are blended with water then they are more likely to separate after storage, so blend again quickly before serving leftovers to ensure the ingredients are mixed well.
Nut-Free Chickpea Basil Pesto Variations
I’m a big fan of foundational recipes that can be tailored to what you have on hand, so here are a few ideas to build upon this nut-free pesto recipe and make it your own.
- Add more herbs! Use cilantro, parsley, or oregano in place of (or in addition to) basil.
- Add spices. Add cumin, red pepper, chipotle powder, or lemon basil to add a kick.
- Add citrus zest. Add a zest of lemon, lime, or even orange, as well as a bit of citrus juice.
Nut-Free Chickpea Basil Pesto: Tips, Tricks, and Tools. This basil pesto recipe takes only 5 minutes to make and only requires five ingredients, but does require a food processor, bullet, or blender.
Loving this Nut-Free Chickpea Basil Pesto recipe? Try one of our other favorite herb-based globally-inspired sauces, like Caribbean mojo sauce and carrot top chimichurri. If you made this recipe, don’t forget to leave a comment and rating below and also tag your photos #FITRfood on Instagram!
Print5-Minute Nut-Free Chickpea Basil Pesto
Looking for an easy, nut-free basil pesto recipe? Look no further, this No-Nut Chickpea Basil Pesto recipe uses garbanzo beans in place of pine nuts. Safe for nut allergies!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 6 servings 1x
- Category: Sauces & Dips
- Cuisine: Italy
Ingredients
- 1 cup (25g) basil
- 2 garlic cloves, or 1 teaspoon minced ginger
- ½ cup (80g) canned chickpeas, drained
- ⅓ cup olive oil
- 1/8 cup (10g) parmesan cheese
- ½ teaspoon red pepper flakes
- ⅛ teaspoon black pepper
- Optional: lemon zest, lemon juice to taste; salt to taste*
Instructions
- Add basil, garlic, chickpeas, and half of oil in food processor and pulse until chopped.
- Add parmesan cheese, red pepper, and pepper and pulse, adding remaining oil (and more if needed) until well blended. Taste and add salt or more spices if needed.
- Enjoy on pasta, pizza, or over veggies!
Notes
Leftovers & Storage: Nut-Free Chickpea Basil Pesto can be stored in an airtight container in the refrigerator for 5-7 days. If ingredients start to separate, pulse in a food processor or blender to redistribute.
Variations: Make it vegan by omitting the the parmesan cheese and substitute with 1-2 tablespoons of nutritional yeast. Make it oil-free by mixing with water. Experiment with different nut-free basil pestos by using white beans or, if you can eat seeds, sunflower or squash seeds.
Nutrition: This Nut-Free Chickpea Basil Pesto recipe is a great source of calcium, a good source of vitamin A, and is full of protein with the addition of chickpeas. A great nutrition addition to your next pasta or pizza recipe.
*This recipe does not include additional salt because the parmesan cheese is very salt already. However, when taste testing add a small amount if needed to fit your desired flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 288mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 12mg
Eileen Kelly says
I love pesto but I do not love nuts in my pesto. I absolutely love the idea of adding chickpea to pesto. It is a great flavor enhancer and thickener. Love the variations to the recipe! So versatile.
★★★★★
Ben Myhre says
I like the idea of using chickpeas in pesto in place of the nuts. I don’t have any problems with any of the traditional ingredients, but sometimes it is interesting to mix it up.
Nicoletta @sugarlovespices says
Very interesting texture, would like to taste this pesto, since I love chickpeas. It is good to know that people with allergies can enjoy it.
Paige says
Fabulous recipe! I bet it would be great on pasta, fish or steak too! I love the variations you provided too…thanks!
Kristina Todini says
I can vouch and say it is delicious on all three! Pesto pasta AND pesto pizza recipe coming soon. 😉
Rachel says
This is such a clever idea! I’ll have to pass it along to some of my friends with kids who have nut allergies.
★★★★★
Kristina Todini says
It took a lot of experimenting but this is one of my favorite variations of nut-free pesto. It’s possible to still enjoy it!
Jennifer says
I really like that you give so many options to make this recipe your own! Your pesto looks so much like a traditional pesto. I find pine nuts to be difficult to digest so this is a great alternative for me!
★★★★★
Kristina Todini says
Yes, I’m all about variation. I am always experimenting with new flavors and takes on my favorite foundational recipes.
Sues says
I LOVE pesto and have no allergies, but also really enjoy whipping up alternative pestos with different flavors. I think it’s awesome this one is made with chickpeas and I definitely want to try it!!
★★★★★
Kristina Todini says
It’s delicious and the chickpeas give it a thicker texture, which sticks well to pastas and pizzas. Thanks for stopping by!
Cleo @ Journey to the Garden says
I saw your recipe somewhere else and at the time thought that I couldn’t wait to give it a try. The addition of chickpea is so unusual and the result looks amazing! Yum!
★★★★★
Kristina Todini says
That’s great to hear! I hope it helps inspire people with food allergies to experiment with different food and flavors in place of nuts or other allergens.
Stacey says
I love that you switched it up with the chickpeas! I can already think of so many recipes that this would be delicious in!
★★★★★
Kristina Todini says
Yes, I’ve been using it on pastas, pizzas, and drizzled over veggies and meats. Delish!
Julie says
This is such a brilliant swap! My son goes to a nut-free preschool and I have about 10 pounds of garlic scape pesto in the freezer I can’t use because then he can’t take leftovers for lunch. I can’t wait to give this a try; he loves chickpeas!
Kristina Todini says
The good thing is that it’s full of fiber from the chickpeas…but you don’t even need to tell anyone about them. Sneak a little nutrition in where you can.
Sara Lehman says
This looks yummy! I love chickpeas!
Kristina Todini says
Great! I love them too and I especially like the texture they give this pesto. Let me know if you try the recipe, thank you for stoping by!
Cherry says
The recipe just says chick peas. Are they raw or cooked?
Many thanks
Kristina Todini says
They are cooked, or from the can and drained. Thanks for pointing that, I updated the instructions. Please let me know how it turns out!
Joan Tetrault says
Is it possible to freeze the leftover Pesto?
Kristina Todini says
Hi Joan, thanks for your question. Yes, pesto freezes well and there are many ways you can go about it. You can freeze it in an airtight jar or container, pour it into a plastic bag and lay flat in freezer (takes up less space and then just pull it out and thaw when needed). Or, my favorite way, pour the pesto into ice cube trays and then freeze the pesto cubes and drop them into soups or pastas when cooking. Easy!
Josh says
I like the idea of using chickpeas instead of nuts in the pesto! I’m a college student and to say the least nuts (like pine nuts and walnuts) aren’t very cheep. Chickpeas sound like the perfect, economic substitution 🙂
Kristina Todini, RDN says
I’m glad you think so! For me it was a matter of having to avoid pesto and other sauces with nuts because of a food sensitivity, so I started substituting other things like sunflower seeds and beans. Chickpeas has been my favorite substitute so far because they give it a nutty texture, but they’re also much cheaper than nuts as well (and still provide good protein). Let me know if you make the recipe!
Cheryl Thrall says
This is delicious! A great pesto for those with tree nut allergies. In fact, it’s just plain good for anyone.
★★★★★
Kristina Todini, RDN says
I’m so glad you liked it! I had been avoiding nuts for so long before I started experimenting with different nut-free pestos and this one is definitely my favorite. Thanks for leaving your review!
Shalou Mae E. Cruz says
Thank you for the information. I just want to figure out if chickpea can be a substitute to nuts and sure indeed. ?. Thanks for your website.
Kristina Todini, RDN says
Thanks for leaving me a note! Yes, they can be substituted. Obviously they will have a slightly different texture, but the point of them is to add some consistency to the pesto and they definitely do the trick. I hope you enjoy!
janice kent says
Hands down delicious-no one will guess there are chick peas in lieu of nuts, there is a bit of crunch.
★★★★★
Kristina Todini, RDN says
That’s great, Janice! I’m so glad you enjoyed it, I struggled with not being able to eat pestos and once I started making my own with chickpeas I was so happy to be able to enjoy pesto pastas and pizzas again. Enjoy!
Wendy says
Hi Kristina,
Great idea ?
I have five good sized basil bushes so will be making a large amount!
Can I freeze this ?
Bon soirée x
Kristina Todini, RDN says
Hi Wendy! Yes, pesto freezes well and there are many ways you can go about it. You can freeze it in an airtight jar or container, pour it into a plastic bag and lay flat in freezer (takes up less space and then just pull it out and thaw when needed). Or, my favorite way, pour the pesto into ice cube trays and then freeze the pesto cubes and drop them into soups or pastas when cooking. Easy!
★★★★★