Sesame Seed Pesto, a simple nut-free pesto sauce using sesame seeds instead of pine nuts. This nut-free pesto has only 7 ingredients and comes together in only 5 minutes.
Wash and prep the basil: First, gently clean any dirt from the basil by running under cold water. You can do this up to 4 days in advance and then store in a wet paper towel in a zip lock bag in your refrigerator. Dry the basil by laying it flat and pressing it between two kitchen towels or using a salad spinner.
Blend the greens, sesame seeds, garlic, and oil: Next add the basil, sesame seeds, and garlic cloves to a food processor and pulse. As you're pulsing the ingredients, drizzle in olive oil and continue to pulse until the ingredients are finely chopped and coated in oil.
Add nutritional yeast, spices, and lemon juice: Finally, add in the remaining ingredients and taste. Adjust any seasonings as needed to meet your preferences.
Notes
Make it vegan: Make this pesto recipe vegan by using dairy-free Parmesan cheese or nutritional yeast.
Tools needed: food processor or blender, knife set, cutting board
Prep ahead: Make this simple pesto up to 2-3 days before serving, or freeze until ready to use.
Leftovers and storage: Leftover pesto should be stored in an airtight container in the refrigerator for up to four days, and in the freezer for up to 2 months (possibly longer).
Nutrition notes: This recipe made as written (with vegan cheese and seeds) is plant-based, gluten-free, and nut-free. It is a good source of vitamin C, plant-based protein, and fiber.