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  • Writer's pictureRebekah

Nut-Free Spinach & Basil Pesto

*tree-nut allergy friendly*

This recipe is simply inspired by my allergy to tree nuts. When I go to restaurants and see a chicken pesto sandwich or pasta, I get excited! And then I remember that pesto has pine nuts in it. So, I make it my way at home when I have the craving. I like to pepitas instead of pine nuts because you still get that pleasant, toasted flavor (not that I've had pine nuts ;).

The origins of pesto go back to ancient Rome, and was a paste called "moretum". It is traditionally made with a marble mortar and pestle, but for the sake of keeping it simple, I used a food processor.


  • 1 cup basil packed

  • 1 cup spinach packed

  • 1 cup grated parmesan

  • 1/3 cup roasted pepitas

  • 5 garlic whole cloves

  • 1/2 cup olive oil

  • salt and pepper to taste

Optional- 1 pound of cooked pasta


  1. Combine basil, spinach, parmesan, pepitas, garlic cloves, salt, and pepper in a food processor.

  2. Pulse the mixture and stream in the olive oil as you are pulsing to the desired consistency. (you can add a splash of water to the mix to make it a little smoother).

  3. It is ready to serve! This works great on a chicken sandwich or it perfectly covers 1 pound (16 oz) of cooked pasta.

  4. If you are storing just the pesto alone in the refrigerator, keep in a container with plastic wrap on the top for up to one week.


  • I served mine with 2 chicken breasts sliced into strips, and cooked with olive oil, paprika, red pepper, oregano, dried parsley, salt, and pepper.

  • It is also delicious served on toasted sourdough bread with sliced tomatoes and grilled chicken.

  • Also, you can definitely use a blender for this recipe, I just find that its easier to use a food processor because the leaves are too fluffy for the blades to catch them with my blender.

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