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Are you tired of store-bought BBQ sauces that all taste the same? If so, it's time to try this homemade apricot BBQ sauce!

This delicious and easy-to-make sauce is a perfect addition to any grilled or smoked meats. The apricot preserves add a unique flavor to the fruit-based BBQ sauce that pairs well with all of your summer favorites.

Plus, homemade fruit barbecue sauces make wonderful gifts. Take some to your next summer potluck party to share with friends and family.

So, if you're ready to fire up the grill and get saucy with this easy apricot BBQ sauce recipe, keep reading to learn how to make it!

What Are Apricot Preserves?

Apricot preserves are a sweet, slightly tangy spread made from apricots and sugar. They are often used as a topping for toast, bagels, or crackers or as a filling for pastries, cakes, or cookies.

The flavor of apricot preserves compliments the sweet and tangy flavor of barbecue sauce.

Apricot Preserves vs Apricot Jam

While apricot preserves and apricot jam may seem similar, there is a subtle difference between the two.

Apricot preserves are typically made with larger pieces of fruit and may be left chunky. On the other hand, apricot jam is often made with mashed fruit and has a smoother consistency.

Can I Use Fresh Apricots For This Recipe?

Fresh apricots can be difficult to find at the grocery store. But, if you happen to come across some fresh apricots and you want to use them to make apricot BBQ sauce, you certainly can.

You can either turn them into homemade apricot preserves or dice them and cook them directly into the barbecue sauce.

Just note that using fresh fruit to make this recipe may make it take a little longer than just 15 minutes. It also may require some adjustments to the other ingredients, such as brown sugar.

Why You'll Love This Recipe

• Sweet & Tangy- Apricots play well with the sweet and tangy characteristics of barbecue sauce because their flavor is sweet with a hint of sourness.
• Homemade- Making barbecue sauce from scratch means you get to control the ingredients that go into it. No artificial flavors or preservatives here.
• Ready in 15 Minutes- Homemade apricot barbecue sauce couldn't be easier to make. Just mix all of the ingredients in a saucepan and simmer until thickened.
• Versatile- Use it to marinate meat, as a dipping sauce for fries, as a burger condiment, or as a sauce for pulled pork.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

• Apricot Preserves- Apricot preserves can easily be found year-round at the grocery store with the rest of the jams and jellies. But, if you can, I highly recommend making your own apricot jam when apricots are in season.
• Tomato Paste- Instead of ketchup, I opted to use tomato paste in this recipe. The tomato paste lends a richer, tangier tomato flavor to the BBQ sauce.
• Brown Sugar- Along with the sweetness from the apricot preserves, brown sugar is used to balance the tanginess from some of the other ingredients.
• Apple Cider Vinegar- The acidic component of this apricot barbeque sauce, the flavor of apple cider vinegar plays nicely with the flavor of the apricot preserves.
• Worcestershire Sauce- Adds a salty, umami flavor to the barbecue sauce that helps balance the sweet and tangy flavors.
• Seasonings- A blend of smoked paprika, garlic powder, onion powder, ground mustard, black pepper, cayenne pepper, and kosher salt gives this apricot preserves BBQ sauce a smoky, savory flavor.

Did you know? Fresh apricots are typically in season from May-July. If you see fresh apricots at your local grocery store, take advantage while you can. Then, preserve them by making homemade apricot jam.

Substitutions and Variations

Here are a few ways you can try customizing this apricot BBQ sauce recipe to fit your diet and taste preferences.

Substitutions

• Apricot Preserves- Use apricot jam or jelly interchangeably in this recipe. Or experiment with other jam flavors like grape jelly, strawberry apple jam, and blueberry jam.
• Tomato Paste- Swap tomato paste with ketchup, if preferred. However, you may want to reduce the sugar slightly if you do this.
• Brown Sugar- Substitute brown sugar for granulated sugar, honey, or maple syrup.
• Apple Cider Vinegar- Use white vinegar, red wine vinegar, balsamic vinegar, or lemon juice (in a pinch) to replace the apple cider vinegar.
• Worcestershire Sauce- Swap Worcestershire sauce with soy sauce, tamari, or liquid aminos if desired.
• Ground Mustard Powder- Replace 1 teaspoon of mustard powder with 1 tablespoon of dijon mustard or yellow mustard.
• Seasonings- Substitute the garlic and onion powder for the real thing, if preferred. Smoked paprika can be replaced with chipotle chili powder or a few teaspoons of smoky adobo sauce.

Variations

• Gluten-Free- Use gluten-free Worcestershire sauce, tamari, or liquid aminos to make this apricot BBQ glaze gluten-free.
• Reduced Sugar- Reduce the brown sugar to ½ cup for a lower-sugar version of this recipe. Additionally, making your own apricot jam from scratch can help reduce the amount of sugar in the recipe as well.
• Spicy- Add a few teaspoons of hot sauce or increase the amount of cayenne pepper to give this barbecue sauce a little heat.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

• Saucepan- A heavy-bottomed, stainless steel saucepan is my preferred saucepan. But, any saucepan you typically use will work well as long as it can hold about 3 cups of simmering liquid.
• Glass Jar- I store all of my homemade sauces in 16-ounce wide-mouth mason jars. Using a glass jar for food storage is great because it's reusable and non-toxic.

How to Make Apricot BBQ Sauce

Here is how to make homemade apricot BBQ sauce.

Step 1: Add all ingredients to a saucepan. In a small saucepan, whisk together all of the ingredients until well combined.

Step 2: Simmer to thicken. Set the saucepan over medium heat on the stovetop and bring to a gentle simmer. Reduce the heat to low and simmer the barbecue sauce for 10-15 minutes, whisking occasionally to prevent scorching, until your desired consistency is achieved. Keep in mind that the sauce will thicken up as it cools.

Step 3: Use or store the sauce. Use the sauce right away or store it in the refrigerator to use later.

To store: Cool the sauce slightly before transferring it to a large glass jar. Label and date the jar. Store in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.

Tips for Success

• Use homemade apricot preserves. Unfortunately, many brands of store-bought apricot preserves are made with high fructose corn syrup. So, if you can find fresh apricots in season, try making homemade apricot preserves.
• Taste and adjust. Everyone has different taste preferences. Some prefer sweeter sauces, while others enjoy a more tangy flavor. Taste the barbecue sauce before storing it to see if you want to add a little more sugar, salt, vinegar, or spices.
• Use a splatter screen. In my experience, splatter screens are helpful in preventing a mess when simmering thick sauces.

How to Scale This Apricot BBQ Sauce Recipe

This recipe makes approximately 3 cups of apricot barbecue sauce.

Depending on your needs, you may consider adjusting the amount of barbecue sauce you prepare. Try making a half batch if it's just for you or a double batch if you're hosting a backyard barbecue.

Luckily, this recipe is easy to adjust simply by using half or double the amount of each ingredient.

How to Use Apricot BBQ Sauce

Homemade apricot BBQ sauce pairs well with all of your summer favorites thanks to its sweet, tangy, and smoky flavors. It is a great multipurpose condiment that can be used for marinating, grilling, glazing, roasting, and dipping.

Brush apricot BBQ sauce onto meats, such as grilled chicken, pork chops, or steak. You can also spread it on vegetables or burgers during the last few minutes of cooking to add a flavorful glaze. Or use it as a dip for chicken tenders.

Alternatively, mix it with chicken thighs or pork to make flavorful shredded BBQ tacos or used it as a condiment for sandwiches, pizzas, or calzones.

Storage

How to Store

• Room Temperature- If you're planning to leave some apricot BBQ sauce out at room temperature during a party or cookout, only keep it out for a maximum of 2 hours to prevent the growth of bacteria.
• Refrigerator- Store in a sealable glass jar or airtight container for up to 2 weeks in the refrigerator.
• Freezer- Allow the sauce to cool completely, then freeze for up to 6 months. Consider freezing the barbecue sauce in small, usable portions for easier defrosting.
• Canning- Many people use the water bath canning method to can homemade barbecue sauce recipes due to their high acidity and sugar content. However, I have not tested canning this apricot BBQ sauce recipe.

Make Ahead

Since homemade barbecue sauce has a relatively long shelf-life due to the sugar and acid, you can easily prepare it up to 2 weeks ahead of time.

Frequently Asked Question

More Summer Recipes

Pesto is a classic Italian sauce made with fresh basil, garlic, parmesan cheese, olive oil, and pine nuts.

However, pine nuts can be an expensive and hard-to-find ingredient. Additionally, those with nut allergies may have to look for alternatives to traditional pine nut pesto.

But, the good news is that it is possible to make a delicious pesto without pine nuts.

In this post, we'll explore some alternative ingredients for pine nuts in pesto and provide you with a step-by-step guide on how to make pesto without pine nuts.

So, whether you just want to switch things up or you're looking for a homemade nut-free pesto option, this guide will give you all the tips and tricks you need to make a flavorful basil walnut pesto.

What is Pesto?

Pesto is a delicious Italian sauce that's made by blending together fresh basil, garlic, pine nuts, olive oil, and parmesan cheese. It tastes amazing on just about everything, including bread, pasta, pizza, meat, and seafood.

You can buy pesto from the store, but making it yourself is even better! It's really simple and lets you customize it exactly how you want it.

What Can I Substitute For Pine Nuts In Pesto?

Whether you ran out of pine nuts, can't find them at the store, or just want to make a nut-free pesto, there are a variety of substitutions for pine nuts in pesto. Here are a few of my favorites:

• Walnuts- The substitution this pesto recipe without pine nuts uses, and the substitution I use most often is walnuts. Walnuts have a similar texture and flavor as pine nuts so they make a fantastic substitute.
• Almonds- Another nut substitute that works well in pesto. Almonds are slightly harder textured and sweeter flavored compared to pine nuts. However, they still make a lovely pesto sauce.
• Sunflower Seeds- For nut-free pesto, sunflower seeds are a great option. They have a similar texture and flavor as pine nuts and are often less expensive.
• Pumpkin Seeds- Another nut-free option, pumpkin seeds have a slightly earthy flavor that works well in pesto.
• Cashews- Cashews have a creamy texture that can give pesto a unique flavor. However, they are typically more expensive than other nut substitutes.

Why You'll Love This Recipe

• No Pine Nuts- Traditional pesto is made with pine nuts, but they can be expensive and hard to find. Walnuts are a great pine nut substitute in basil pesto.
• Homemade- Making pesto at home only takes a few minutes and it's way tastier than the jarred pesto you buy at the store. And if you have extra basil in your garden this summer, making pesto is a perfect way to use it up!
• Ready in 10 Minutes- This recipe requires no cooking. Just toss all of the ingredients in a food processor or blender and you're on your way to an easy, homemade walnut pesto sauce.
• Customizable- I kept this pesto without pine nuts recipe simple, but it can easily be customized to fit your taste preferences. Add some sun-dried tomatoes, roasted garlic, or spinach for a twist on classic pesto.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

• Basil- You need fresh basil leaves to make pesto. For this recipe, you should aim for around 2 cups fresh basil leaves that are loosely packed, or roughly 2-3 ounces by weight
• Parmesan Cheese- To achieve the best flavor, I recommend grating fresh parmesan cheese from a block instead of using pre-grated cheese.
• Walnuts- When making pesto, I usually opt for walnuts as they're cheaper and more commonly available compared to pine nuts.
• Garlic- To prevent large chunks of garlic in your pesto, make sure to mince the garlic cloves before adding them to the food processor.
• Extra Virgin Olive Oil- Extra virgin olive oil is the ideal oil to use when making homemade pesto.

🌱 Sustainability Tip: Regardless of whether you have an outdoor garden or just a sunny windowsill in your kitchen, growing your own basil is easy. By doing so, you can reduce your carbon footprint since it lessens the distance your food needs to travel.

Substitutions and Variations

Here are a few ways you can try customizing this basil pesto without pine nuts recipe to fit your diet and taste preferences.

Substitutions

• Basil- Consider replacing some or all of the basil with alternative leafy greens, such as spinach, kale, arugula, parsley, beet greens, or carrot tops.
• Parmesan Cheese- You can substitute the parmesan cheese with pecorino romano cheese, asiago cheese, or nutritional yeast. Another option is to skip the cheese entirely and add a handful of extra walnuts instead.
• Walnuts- Experiment with other nuts and seeds like raw pumpkin seeds, sunflower seeds, pistachios, or almonds. You can also make a nut and seed-free pesto by excluding them altogether.
• Garlic- Substitute the fresh garlic with ½ teaspoon of garlic powder. Another option is to use garlic-infused olive oil instead of regular olive oil and fresh garlic.
• Extra Virgin Olive Oil- While extra virgin olive oil is the preferred oil for pesto, in a pinch, you can substitute it with light olive oil, avocado oil, sunflower oil, walnut oil, or canola oil.

Variations

• Nut-Free- If you want to make a nut-free pesto recipe, replace the walnuts with an extra ¼ cup of grated parmesan cheese.
• Dairy-Free- For a dairy-free pesto, use more walnuts, vegan parmesan cheese, or nutritional yeast in place of the traditional parmesan cheese.
• Gluten-Free- Basil walnut pesto is naturally gluten-free.
• Sun-Dried Tomato- To add a rich and tangy flavor to your pesto, try mixing in some sun-dried tomatoes.
• Roasted Garlic- Toss in a few cloves of roasted garlic for a richer, more complex garlic flavor.
• Spicy- To give your walnut pesto a spicy kick, add a few shakes of red pepper flakes.

Try it toasted! Toasting the walnuts before adding them to the pesto will add extra flavor to the sauce.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

• Food Processor- Using a food processor to make homemade pesto makes it so quick and easy. While I personally use and love my KitchenAid 7-Cup Food Processor, you can also use a smaller food processor or even a blender to make this recipe.

How to Make Basil Walnut Pesto

Here is how to make this homemade pesto without pine nuts recipe.

Step 1: Pulse ingredients in food processor. Add the basil leaves, parmesan cheese, walnuts, garlic, kosher salt, and black pepper to the bowl of a food processor. Pulse a few times until all of the ingredients are coarsely chopped, scraping down the sides as necessary.

Step 2: Add olive oil. With the food processor running on low speed, slowly drizzle in the olive oil until the pesto sauce is creamy and emulsified. Be careful not to over-mix the pesto or it may taste slightly bitter. Serve immediately or refrigerate for up to one week.

Tips for Success

• Use fresh ingredients. Fresh basil leaves, freshly grated parmesan cheese, fresh garlic, and high-quality extra virgin olive oil are essential for a delicious basil walnut pesto.
• Add the olive oil gradually. Add the olive oil to the food processor gradually and process on low until well combined. This will ensure an emulsified, creamy texture and prevent over-mixing.
• Don't over-mix the pesto. Homemade basil walnut pesto should have a creamy texture with some roughness to it. Be careful not to over-blend the pesto, as this can cause bitterness.
• Adjust for consistency. If the pesto is too thick, add more olive oil. If it's too thin, add more nuts or cheese.

How to Use Pesto Without Pine Nuts

Some of my favorite dishes to add this creamy pesto sauce to include pesto butter salmon and pesto rigatoni.

Other tasty ways to use this basil walnut pesto include:

• Sauce for fresh pasta
• Sandwich spread
• Mix into sourdough bread or crackers
• Make compound butter
• Pizza or baked potato topping
• Mixed into soup or risotto
• Tossed with vegetables
• Meat marinade- try it with grilled chicken, steak tips, or shrimp
• Mixed with scrambled eggs

Storage

How to Store

• Refrigerator- Store leftover pesto in an airtight container in the refrigerator for 5-7 days.
• Freezer- Freeze pesto in a freezer-safe plastic bag or container for up to 6 months. Try freezing the pesto in ice cube trays before transferring it to a bag for easier portioning.

Make Ahead

Prepare the pesto and store it in the refrigerator for up to one week before using it. Alternatively, store homemade no pine nut pesto in the freezer for up to 6 months.

Frequently Asked Questions

More Pesto Recipes

There's nothing quite like the joy of making homemade pesto butter when summer rolls around and my garden is bursting with fresh basil!

Whether you're growing your own basil or not, you absolutely need to try this pesto-flavored butter recipe. It pairs perfectly with grilled meats, seafood, and vegetables.

And the best part? This recipe is incredibly easy to make and requires only two ingredients.

Simply mix some softened butter and basil pesto together in a mixing bowl, and voila! You have a delicious and versatile butter that will take your summer dishes to the next level.

So, keep reading to learn everything you need to know about making your own pesto butter at home.

Why You'll Love This Recipe

• Delicious on Everything- Pesto-flavored butter makes everything taste better. I love using it on pasta, bread, meats, seafood, and vegetables.
• Ready in 5 Minutes- Just mix the butter and pesto together and you're ready to enjoy!
• Only 2 Ingredients- This easy compound butter recipe is a simple combination of butter and basil pesto. For the best flavor, use fresh pesto instead of jarred pesto.
• Perfect for Summer- It doesn't get more summer-inspired than fresh basil pesto. Use this easy pesto butter on all of your favorite grilled foods including chicken , steak, seafood, vegetables, and more.
• Customizable- Add roasted garlic, lemon zest, sun-dried tomatoes, or red pepper flakes for even more flavor.

Ingredient Notes

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

• Basil Pesto- Basil pesto is a breeze to make. I highly recommend making your own homemade pesto for this recipe, but you can also use store-bought pesto if preferred.
• Unsalted Butter- It's essential that the butter is soft enough to blend easily with the pesto. I prefer to use unsalted butter, as it allows me to have better control over the seasoning when adding this pesto butter to any dish. Looking for a fun kitchen activity? Try making homemade butter in a mason jar, then turn it into pesto butter!

🌱 Sustainability Tip: Growing your own basil at home is not only convenient but also environmentally friendly! Having fresh herbs readily available helps reduce your carbon footprint by reducing the distance your food travels.

Substitutions and Variations

Here are a few ways you can try customizing this pesto butter recipe to fit your diet and taste preferences.

Substitutions

• Basil Pesto- For a twist on the classic recipe, try making your homemade pesto with arugula, spinach, kale, or any other type of leafy green you enjoy.
• Unsalted Butter- Substitute the butter for margarine or vegan butter, if preferred.

Variations

• Dairy-Free- For a dairy-free pesto, you can substitute parmesan cheese with extra walnuts, vegan parmesan cheese, or nutritional yeast. To replace the butter, use dairy-free options such as margarine or vegan butter substitutes.
• Nut-Free- To make nut-free pesto, simply swap out the pine nuts with an additional ¼ cup of grated parmesan cheese.
• Roasted Garlic- Take the garlic flavor up a notch by adding some roasted garlic.
• Spicy- A few shakes of red pepper flakes would give this simple pesto butter recipe a spicy kick.
• Lemony- Grate some lemon zest into the pesto butter for a pop of citrusy flavor.
• Sun-Dried Tomato- Add a few sun-dried tomatoes to your basil pesto for a savory, slightly tangy twist.

How to Make Homemade Pesto Butter

Here is how to make pesto-flavored compound butter.

Step 1: Add ingredients to a mixing bowl. Add the softened butter and basil pesto to a small mixing bowl.

Step 2: Mix together butter and pesto. Using a fork or a small rubber spatula, mix together the butter and pesto until well combined.

Step 3: Store the pesto butter. Transfer the butter to a glass jar with a lid to store. Alternatively, transfer the butter to a piece of plastic wrap and roll it into a log shape. Store in the refrigerator for up to one month.

Tips for Success

• Use fresh ingredients. Since this dish is made with just two ingredients, it's important to use the freshest, highest-quality ingredients possible. I highly recommend making your own basil pesto with fresh basil leaves.
• Soften the butter. Make sure your butter is softened to room temperature before mixing it with the pesto. This will make it easier to blend the two ingredients together.
• Mix well. You want the pesto flavor to be evenly distributed throughout the butter.
• Chill before serving. Depending on how you're using the pesto butter, chilling it for at least 30 minutes will help it firm up and hold its shape better.
• Get creative. Pesto-flavored butter can easily be customized and used in a variety of different dishes. Don't be afraid to experiment!

Making a lot of pesto butter? Use a food processor to make the job even easier! Just toss all of the ingredients into a food processor or blender and mix until well combined.

How to Use Pesto Butter

Basil butter pairs well with just about any meat, seafood, or vegetable. One of my favorite ways to use this pesto butter is in this Basil Pesto Butter Salmon recipe.

It's also fantastic with pasta and tastes delicious in this Pesto Rigatoni recipe - perfect for Meatless Monday!

Other creative ways to use pesto-flavored butter include:

• As a spread for bread, garlic bread, or crackers (try making a pesto butter board!)
• Mixed with roasted, sautéed, or grilled vegetables
• Melted onto a baked potato
• As a sauce for grilled steak, chicken, pork, or fish
• Toss with popcorn for a savory snack
• Spread it on your favorite sandwich or burger in place of mayonnaise

Storage

How to Store

• Refrigerator- Store compound butter in an airtight container in the refrigerator for 3-4 weeks.
• Freezer- For longer storage, freeze the butter for up to 3 months.

Make Ahead

Prepare the basil pesto and store it in the refrigerator for up to one week before mixing it with butter. Alternatively, store homemade pesto in the freezer for up to 3 months.

Frequently Asked Questions

More Pesto Recipes