Dairy Free Pesto Recipe
This Dairy Free Pesto recipe is a quick and simple sauce made without any dairy ingredients, perfect for those following a dairy-free diet. Using fresh basil, lemon juice, nuts, garlic, olive oil, and nutritional yeast, this pesto offers a vibrant and flavorful alternative to traditional recipes, ideal for pasta, sandwiches, or as a dip.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegan
Ingredients
Ingredients
- 3 cups fresh basil leaves
- 1/2 lemon, juiced
- 1/2 cup pine nuts (or substitute with walnuts or pumpkin seeds)
- 2 cloves garlic
- 1/4 cup olive oil
- 1/2 tsp salt
- 2 tbsp nutritional yeast (optional – can replace with parmesan cheese if not dairy free)
Instructions
- Prepare Ingredients: Gather all ingredients including fresh basil, lemon juice, nuts, garlic, olive oil, salt, and nutritional yeast (or parmesan if not dairy free).
- Add to Blender: Place all ingredients into a food processor or high-powered blender such as a Vitamix.
- Blend: Process until the mixture is well combined and reaches your desired texture. Scrape down the sides as necessary to ensure even blending.
- Adjust Seasoning: Taste the pesto and add additional lemon juice or salt if desired to enhance flavor.
- Store: Transfer the pesto to an airtight container and refrigerate for up to one week.
Notes
- You can substitute pine nuts with walnuts or pumpkin seeds for a different flavor and texture.
- Using nutritional yeast keeps the recipe dairy free, but parmesan cheese can be used if dairy is not a concern.
- The pesto can be stored in the refrigerator for up to one week in a sealed container.
- If you prefer a thinner consistency, add a little more olive oil while blending.
- This pesto is great as a sauce for pasta, a spread for sandwiches, or a dip for veggies.
Find it online: https://yumntasty.com/dairy-free-pesto-recipe/
