Dairy Free Pesto Recipe
Dairy Free Pesto uses just 7 ingredients, comes together in 10 minutes, and makes for the best sauce, spread, or condiment.
Equipment
Ingredients
- 1½ - 2 cups fresh basil leaves packed
- ¼ cup pine nuts
- 2 garlic cloves
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt
- 1 teaspoon nutritional yeast optional
- 4 tablespoons extra virgin olive oil
Instructions
- Combine: In a food processor, add 1½ - 2 cups fresh basil leaves, ¼ cup pine nuts, 2 garlic cloves, 1 teaspoon lemon juice ½ teaspoon kosher salt, and 1 teaspoon nutritional yeast (if using) into small food processor.
- Drizzle: Turn on food processor and slowly add 4 tablespoons extra virgin olive oil.
- Adjust: Once you've reached desired consistency, taste and add additional salt, oil, or pine nuts.
- Serve: Enjoy right away or store in the fridge for later!
Notes
- Garlic: This recipe is a little on the heavier side with the garlic so feel free to start with just one clove of garlic (especially if it is big) and add more if desired.
- Nutritional Yeast: This is the cheese substitute, but feel free to omit.
- Storage: Freeze up to 3-4 month. Store in refrigerator 5-7 days, in airtight container.
Nutrition
Serving: 2Tbs | Calories: 94kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 146mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.4mg
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