5-Minute Nut-Free Chickpea Basil Pesto

Nut-free chickpea basil pesto on a white plate on a wooden table with a napkin.

5 from 9 reviews

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!




  1. Add basil, garlic, chickpeas, and half of oil in food processor and pulse until chopped.
  2. 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.
  3. Enjoy on pasta, pizza, or over veggies!


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.