Dairy Free Pesto

A flavorful Dairy-Free Pesto recipe that tastes just like the traditional! Use it on pasta, bread, pizza, and more.

Course Dinner, Lunch

Cuisine Italian

Keyword dairy free pesto, vegan pesto

Prep Time 10

Total Time 10

Servings tablespoons

Calories 92kcal

Author Jamie

Ingredients

¼ cup pine nuts
2 cloves garlic peeled
2 cups loosely packed basil leaves large stems removed
¼ cup nutritional yeast flakes
½ teaspoon salt
⅓ cup extra virgin olive oil

Instructions

Pine nuts: Heat a skillet over medium heat. Add the pine nuts and toss constantly so they don't burn. Cook for 3-5 minutes or until they look golden brown and release their nutty aroma.
Garlic: Add the toasted pine nuts and garlic to a food processor. Pulse until they make a medium fine crumb.
Seasonings: Add the basil, nutritional yeast, and salt. Blend together until you get a well-mixed and textured paste, scraping down the sides as needed.
Olive Oil: Add the olive oil and mix until just combined. Taste the pesto and add any additional salt or nutritional yeast if you like.

Notes

See the blog post for ingredient notes, step-by-step photos, and expert tips.

The pine nuts and garlic are processed only until they make a crumb to make up for any lost texture that would normally be added by the parmesan cheese.

Storage: This dairy-free pesto is best stored in a sealed jar at room temperature in a cool, dry place for up to 5 days. While you can place it in the refrigerator, the color and flavor will be altered slightly by the cold, since fresh basil leaves are very sensitive to cool temperatures.

Nutrition