This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. If you click a link and make a purchase, I may receive a small commission at no extra cost to you.
You can make pesto without basil by swapping in leafy greens, herbs, nuts, or even roasted vegetables that create a similar rich, savory sauce.
Whether you’ve run out of basil or just want to try something new, learning how to make pesto without basil opens up a whole world of flavor possibilities.
The classic pesto formula—greens, nuts, cheese, garlic, and olive oil—is incredibly flexible, and the “pesto” technique works beautifully with dozens of other ingredients.
In this post, we’ll explore why you might want to make pesto without basil, the best substitutes that give you that same vibrant, herby punch, and step-by-step methods for several delicious variations.
Let’s dive into the wonderful world of basil-free pesto and get your sauce game on point.
Why Make Pesto Without Basil?
There are plenty of reasons to make pesto without basil, and honestly, some of them might surprise you.
Basil is the traditional star, but it’s not the only herb that can carry a pesto.
Maybe your basil plant died, or maybe you’re allergic to it—either way, you don’t have to miss out on this creamy, garlicky sauce.
Here are a few common situations where ditching the basil makes perfect sense.
1. Basil Is Out of Season or Too Expensive
Basil is a warm-weather crop, so in winter, fresh basil can cost a small fortune at the grocery store.
If you’re looking to make pesto without basil during these months, you’ll save money and still get a fantastic sauce.
Other herbs like parsley, cilantro, or even arugula are often cheaper and available year-round.
You get the same bright, fresh taste without the hefty price tag.
2. You Want a Different Flavor Profile
Basil has a sweet, slightly peppery, and anise-like flavor, but maybe that’s not what you’re craving.
Making pesto without basil lets you tailor the sauce to your meal.
For example, cilantro pesto pairs beautifully with Mexican or Asian dishes, while a sun-dried tomato pesto adds a tangy, umami kick to Italian pasta.
You’re not stuck with one flavor—you can create a pesto that perfectly complements whatever you’re cooking.
3. You Have an Allergy or Sensitivity
Some people are allergic to basil or find that it causes digestive discomfort.
Learning how to make pesto without basil means you can still enjoy a pesto-like sauce without the side effects.
Swapping basil for a completely different green, like spinach or kale, eliminates the problem while keeping the texture and richness intact.
It’s a simple and delicious workaround for a common issue.
Best Greens to Use for Pesto Without Basil
When you make pesto without basil, the green you choose becomes the heart of the sauce.
You want something that’s not too watery and has enough flavor to stand up to the garlic and cheese.
Here are my top picks for greens that work wonderfully.
1. Spinach
Spinach is the mildest and most versatile substitute for basil.
It has a very neutral taste, so it lets the garlic, parmesan, and pine nuts shine through.
Because spinach is so tender, it blends into a super smooth and creamy pesto without basil.
Just make sure to squeeze out any excess water after washing it, or your pesto might be a bit runny.
2. Arugula
If you want a pesto with a peppery kick, arugula is your best friend.
Arugula has a bold, spicy flavor that adds a wonderful depth to the sauce.
It’s a great way to make pesto without basil if you’re serving it with grilled meats or hearty pastas.
The peppery notes actually mimic some of the complexity that basil brings, but with a totally different vibe.
3. Parsley
Parsley is another excellent option, especially if you want an herby, fresh taste.
Flat-leaf (Italian) parsley works best because it has more flavor than the curly variety.
Parsley pesto is a bit more savory and less sweet than basil pesto, making it perfect for fish or chicken.
You can even mix parsley with a little mint for a brighter, more complex flavor.
4. Kale
Kale makes a hearty, nutrient-packed pesto without basil.
The key is to massage or blanch the kale first, because raw kale can be tough and bitter.
Once you soften it, kale blends into a thick, robust sauce that’s almost like a dip.
It’s fantastic on sandwiches, roasted vegetables, or tossed with pasta.
How to Make Pesto Without Basil (Step-by-Step)
Now, let’s get into the actual process of making pesto without basil.
The method is exactly the same as traditional pesto, just with a different green.
Here’s a simple, foolproof approach you can use for any of the greens listed above.
1. Gather Your Ingredients
You’ll need about 2 cups of your chosen green (packed), 1/3 cup of nuts (pine nuts, walnuts, or almonds), 1/2 cup of grated parmesan cheese, 1-2 cloves of garlic, 1/2 cup of good olive oil, and a pinch of salt.
Feel free to adjust the quantities to your taste.
For a vegan version, you can skip the cheese and add a little nutritional yeast instead.
2. Toast the Nuts (Optional but Recommended)
Toasting your nuts in a dry pan for a few minutes brings out their oils and makes them much more flavorful.
Just keep an eye on them because they burn quickly.
Once they’re golden and fragrant, let them cool for a minute or two.
This small step makes a huge difference in the final depth of your pesto without basil.
3. Blend Everything Together
Add the greens, nuts, garlic, and cheese to a food processor.
Pulse a few times to chop everything up.
Then, with the motor running on low, slowly drizzle in the olive oil.
Stop and scrape down the sides once or twice to make sure everything is evenly blended.
You can blend it until it’s completely smooth or leave it a little chunky, depending on your preference.
4. Season and Adjust
Taste your pesto and add salt, pepper, or a squeeze of lemon juice if it needs a little lift.
If the mixture looks too thick, add another tablespoon of olive oil.
If it’s too thin, add a few more nuts or some extra cheese.
The beauty of making pesto without basil is that you have total control over the flavor and consistency.
Creative Non-Green Pesto Variations
You can even make pesto without basil and without any leafy greens at all.
Roasted vegetables make incredibly rich, savory sauces that follow the same principles.
1. Sun-Dried Tomato Pesto
This is a classic variation that’s tangy, sweet, and packed with umami.
Just blend a jar of drained sun-dried tomatoes with walnuts, garlic, parmesan, and olive oil.
It’s amazing on pasta, spread on crusty bread, or dolloped on grilled chicken.
This is one of the easiest ways to make pesto without basil because it requires almost no prep work.
2. Roasted Red Pepper Pesto
Roasted red peppers give you a sweet, smoky, and creamy pesto that’s perfect for sandwiches.
Blend the roasted peppers with almonds or cashews, a bit of chili flakes, garlic, and olive oil.
The result is a beautiful, vibrant orange sauce that tastes like summer.
It’s a fantastic way to make pesto without basil when you want something completely different.
3. Avocado Pesto
For an ultra-creamy, no-cook sauce, try using a ripe avocado as your base.
Avocado makes a pesto without basil that’s thick, luxurious, and perfect for spreading.
You just blend the avocado with some lemon juice, garlic, herbs like cilantro or dill, and olive oil.
It’s a healthy, satisfying option that goes great with veggies or as a dip.
So, Can You Really Make Pesto Without Basil?
You absolutely can make pesto without basil, and the results can be just as delicious, if not more so.
As we’ve seen, making pesto without basil is as simple as swapping the herb for spinach, arugula, parsley, kale, or even roasted vegetables.
You make pesto without basil by following the same classic steps: blend your base with nuts, cheese, garlic, and good olive oil.
The key is to choose a substitute that has the right texture and a flavor you love.
So, the next time you’re out of basil, don’t worry—experiment with one of these ideas and enjoy a fantastic homemade sauce.
Making pesto without basil opens up so many possibilities, so get in the kitchen and have fun with it.
Your taste buds will thank you, and you might just discover a new favorite version of this timeless sauce.