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nut free pesto

Allergy friendly nut-free vegan pesto

Karon Grieve
A vegan, nut free pesto that is simple to make and tastes wonderful too.
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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course pesto
Cuisine Italian
Calories 1097 kcal


  • 2 slices white bread
  • 1 sprig thyme or 1/2 tsp dried thyme
  • salt and pepper
  • 1 clove garlic
  • 2 tbsp basil chopped
  • 2 tbsp parsley chopped
  • 1/2 cup extra virgin olive oil


  • Cut the bread into 1cm cubes and toss with the salt, pepper and thyme and drizzle with a little olive oil
  • Bake in the oven till golden and crisp, remove and allow to cool completely
  • Whizz the garlic in food prcessor along with the herbs
  • Add the croutons and pulse till you have crumbs
  • Finally add the olive oil till you have the consistancy you prefer. season to taste


Serve this allergy friendly nut free pesto as you would any other pesto; in pasta, on pizza, in sandwiches with BBQ and more


Calories: 1097kcalCarbohydrates: 26gProtein: 5gFat: 110gSaturated Fat: 15gTrans Fat: 1gSodium: 253mgPotassium: 133mgFiber: 2gSugar: 3gVitamin A: 933IUVitamin C: 14mgCalcium: 159mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword pesto
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