I make this dairy-free pesto when I want a fresh, vibrant sauce without using any cheese. It turns out rich, herby, and perfectly balanced, making it ideal for pasta, sandwiches, or even as a dip.
Why You’ll Love This Recipe
I love how this pesto keeps all the classic flavors while being completely dairy-free. It’s quick to prepare and uses simple ingredients I usually have on hand. I also enjoy how versatile it is, since I can use it in so many different dishes or adjust it to my taste.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
fresh basil leaves
garlic
pine nuts or walnuts
nutritional yeast
olive oil
lemon juice
salt
black pepper
Directions
I start by adding fresh basil, garlic, and pine nuts or walnuts to a food processor. I pulse a few times until everything is roughly chopped.
Next, I add nutritional yeast, lemon juice, salt, and black pepper. While blending, I slowly drizzle in olive oil until the mixture becomes smooth and creamy.
I taste the pesto and adjust the seasoning if needed, adding more salt or lemon juice depending on my preference. I use it immediately or store it for later.
Servings and timing
I usually get about 4 servings from this recipe.
Preparation takes around 10 minutes, and since there’s no cooking involved, it’s ready in about 10 minutes total.
Variations
I like to swap basil with spinach or arugula for a different flavor. Sometimes I use almonds or cashews instead of pine nuts. If I want a stronger cheesy flavor, I add a bit more nutritional yeast.
storage/reheating
I store the pesto in an airtight container in the refrigerator for up to 5 days. I often drizzle a thin layer of olive oil on top to keep it fresh. I can also freeze it in small portions for longer storage and thaw it when needed.
FAQs
Can I make pesto without nuts?
I can skip the nuts and use seeds like sunflower seeds, or leave them out entirely for a lighter version.
What can I use instead of nutritional yeast?
I can substitute it with a dairy-free parmesan alternative or simply leave it out.
How do I keep pesto from turning brown?
I try to limit air exposure and sometimes add a little extra lemon juice to help preserve the color.
Can I use dried basil instead of fresh?
I prefer fresh basil because it gives the best flavor and texture.
What dishes can I use this pesto in?
I use it with pasta, spread it on sandwiches, or drizzle it over roasted vegetables.
Conclusion
I find this dairy-free pesto to be a simple and flavorful addition to many meals. It’s quick to make, easy to customize, and perfect when I want a fresh, homemade sauce without any dairy.
Print
Dairy-Free Pesto
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegan
Description
A fresh and vibrant dairy-free pesto made with basil, nuts, and nutritional yeast for a rich, herby, and versatile sauce.
Ingredients
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/3 cup pine nuts or walnuts
- 3 tbsp nutritional yeast
- 1/2 cup olive oil
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Add basil, garlic, and pine nuts or walnuts to a food processor and pulse until roughly chopped.
- Add nutritional yeast, lemon juice, salt, and black pepper.
- Blend while slowly drizzling in olive oil until smooth and creamy.
- Taste and adjust seasoning with more salt or lemon juice if needed.
- Use immediately or store for later.
Notes
- Swap basil with spinach or arugula for variation.
- Use almonds or cashews instead of pine nuts if preferred.
- Add extra nutritional yeast for a stronger cheesy flavor.
- Store in the refrigerator for up to 5 days with a thin layer of olive oil on top.
- Freeze in small portions for longer storage.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 1g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
