Dairy Free Pesto
This Dairy Free Pesto is a fresh, vibrant sauce made with basil, garlic, nuts, and olive oil—without any cheese. Packed with herbaceous flavor and a creamy texture, this Dairy Free Pesto is perfect for pasta, sandwiches, roasted vegetables, and grain bowls. Quick to make in just minutes, it’s a versatile homemade condiment ideal for vegan and dairy-free diets.
Ingredients
- 2 cups fresh basil leaves
- ¼ cup pine nuts or walnuts
- 2 cloves garlic
- ½ cup olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional
- 2 tablespoons nutritional yeast for cheesy flavor
- Pumpkin seeds or sunflower seeds nut-free option
Instructions
- Wash and dry the basil leaves thoroughly.
- Add basil, pine nuts (or walnuts), garlic, lemon juice, salt, and black pepper to a food processor or blender.
- Pulse several times until the mixture begins to break down.
- Slowly drizzle in the olive oil while blending until the pesto becomes smooth and slightly textured.
- Taste and adjust seasoning with extra lemon juice, salt, or pepper if needed.
- If the pesto is too thick, add a small splash of olive oil or water and blend briefly again.
- Transfer to a jar or bowl and serve immediately.
Notes
- Make sure basil leaves are completely dry to prevent watery pesto.
- Blend just until smooth to keep the pesto slightly textured.
- Nutritional yeast can be added for a cheesy flavor without dairy.
- Store with a thin layer of olive oil on top to help prevent browning.