Wild Garlic Pesto Without Pine Nuts: Easy Allergy-Friendly Recipe

2026-06-12

Why Without Pine Nuts?

• Allergy-friendly — Pine nuts are a common allergen (tree nuts)
• Cost-effective — Pine nuts are expensive; walnuts and sunflower seeds are affordable
• Availability — Pine nuts can be hard to find; walnuts and sunflower seeds are available everywhere
• Flavor — Walnuts add a rich, earthy note; sunflower seeds add a light, nutty flavor

Ingredients

For 4 servings (about 300g pesto):

• 100g fresh wild garlic leaves — washed and dried
• 50g walnuts — or sunflower seeds for nut-free version
• 80ml extra virgin olive oil
• 40g grated Parmesan — or nutritional yeast for vegan version
• 1 small lemon — juice
• Sea salt to taste
• Black pepper to taste

Preparation

Step 1 — Toast the Nuts (3 min)

1. Toast walnuts (or sunflower seeds) in a dry pan over medium heat
2. Stir frequently, 2-3 minutes, until fragrant
3. Let cool slightly

Step 2 — Blend (5 min)

1. Add wild garlic, toasted nuts, and lemon juice to a food processor
2. Pulse until coarsely chopped
3. With the motor running, slowly drizzle in EVOO
4. Add Parmesan, salt, and pepper
5. Blend until smooth (or leave slightly chunky, as preferred)

Step 3 — Store

1. Transfer to a clean jar
2. Cover with a thin layer of EVOO (prevents oxidation)
3. Refrigerate up to 2 weeks, or freeze up to 6 months

Total time: 10 minutes | Difficulty: Easy | Servings: 4

Serving Suggestions

• Pasta — Toss with spaghetti, penne, or trofie
• Bruschetta — Spread on toasted bread
• Grilled fish — As a sauce for sea bass or salmon
• Vegetables — Drizzle over roasted vegetables
• Eggs — On scrambled eggs or frittatas

Nutritional Values

Per serving (75g pesto)