Dairy Free Pesto
Yes. You can make pesto without cheese. Learn how to make dairy free pesto with this quick and easy recipe. It's delicious on your favorite pasta, stir into mayo to make pesto aioli, or even roasted to make pesto potatoes.
Servings: 8
Calories: 158kcal
Ingredients
- 2 cups fresh basil leaves
- 1/4 cup pine nuts or almonds
- 2 tablespoons lemon juice
- 2 tablespoon nutritional yeast
- 1 garlic clove peeled
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon coarse salt
Instructions
- Combine the ingredients (except olive oil) in the bowl of a food processor.
- Process until the leaves start to break down and then drizzle the olive oil into the bowl slowly until incorporated.
- Prep your ingredients. Trim any large stems from your basil and peel your garlic (no need to mince it). Wash and dry basil leaves if needed.Blend your pesto. Combine all of the ingredients into the bowl of a food processor, or blender. Pulse until the basil and nuts have been finely chopped. Scrape the sides with a spatula once or twice to make sure there are no big pieces remaining. Blend until the sauce is almost smooth.Adjust your seasonings with salt & pepper to taste. You can also add extra olive oil to thin the pesto sauce if you need to, or if you prefer your pesto to be a bit thinner.
Nutrition
Calories: 158kcal | Carbohydrates: 2g | Protein: 2g | Fat: 17g | Sodium: 146mg | Fiber: 1g | Sugar: 0.3g | Vitamin C: 3mg