Vegan Pesto (Dairy-Free) – a quick and easy pesto that is dairy-free and Whole30! The perfect way to use your fresh basil!
I am always looking for and trying to create new and fun dairy free recipes and this one has got to be one of my favorites. I have always loved pesto, but as you know, it typically has cheese in it (parmesan). So I am so excited to make a version that I can actually eat! And I really can’t believe how delicious pesto can be without the cheese – I couldn’t even tell the difference.
Why You Will Love This Recipe
- Flavor: Even without the parmesan cheese (which is normally found in pesto), this recipe packs a major flavor punch!
- Freezer-Friendly: I absolutely love that you can make a huge batch of this and then freeze as much as you want. Simply place in a freezer-safe container (leaving enough room at the top to allow for natural expansion as it freezes) and place in the freezer for up to 3-4 months! Using ice cube trays initially is a great idea and then pop out the frozen cubes and place them in a freezer-safe bag so you have pre-portioned amounts!
- End-of-Summer: Anyone else always seem to have a ton of basil left at the end of the summer? Me too. This is typically how I use that all up so it don’ts go to waste!
How Long Does this Vegan Pesto Last?
It should last 5-7 days in the refrigerator or 3-4 months in the freezer.
Different Types of Basil Leaves
There are actually quite a few different types of basil plants, but Sweet Basil is general the preferred variety sold in stores and used in making pesto. Here are a few different varieties:
- Sweet Basil
- Christmas Basil
- Cinnamon Basil
- Dark Opal Basil
- Holy Basil
- Lemon Basil
- Lime Basil
- Spicy Bush Basil
- Purple Ruffles Basil
- Sweet Thai Basil
To read more about these different types of basil – check out this resource!
How to Make Vegan Pesto
Step 1: Gather your ingredients.
Step 2: Place ingredients in a food processor.
Step 3: Pour in your olive oil.
Step Four: Process until you have reached your desired consistency.
Step Five: Taste and adjust flavor and consistency with additional garlic, salt or olive oil.
Step Six: Serve or freeze!
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Vegan Pesto (Dairy-Free) – a quick, easy and delicious option that is diary-free and whole30 compliant!
- 1.5 – 2 cups packed fresh basil leaves
- 1/4 cup pine nuts
- 2 garlic cloves
- 1 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- 1 teaspoon nutritional yeast
- 4 tablespoons extra virgin olive oil
- Combine basil, pine nuts, garlic, lemon juice and kosher salt into small food processor.
- Start food processor and slowly add olive oil.
- Once olive oil is completely incorporated, stop food processor and taste pesto.
- Add additional salt, olive oil or pine nuts as desired.
- Garlic: This recipe is a little on the heavier side with the garlic 🙂 Feel free to add just one clove of garlic (especially if it is big) and then taste – add the second one if you want to!
- Nutritional Yeast: nutritional yeast provides a little bit of that “cheesy” flavor without adding cheese 🙂 The recipe is fine without it, but it takes it to the next level!
- Taste and Adjust: Always taste and adjust flavor or texture accordingly! If you want it thinner – add more olive oil. If you need more salt, add it a pinch at a time. If you need more acid, add an additional squeeze of lemon juice!
- Storage: Freeze up to 3-4 month. Store in refrigerator 5-7 days, in airtight container.
Keywords: dairy free pesto, vegan pesto, whole30 pesto, paleo pesto