Description
This Dairy Free Pesto is a vibrant, flavorful sauce made with fresh basil, pine nuts, garlic, and olive oil, perfect for anyone avoiding dairy. Enhanced with nutritional yeast for a cheesy flavor, it’s a versatile and healthy condiment that can be tossed with pasta, spread on sandwiches, or used as a dip.
Ingredients
Herbs and Citrus
- 3 cups fresh basil leaves
- 1/2 lemon, juiced
Nuts and Seeds
- 1/2 cup pine nuts (or substitute with walnuts or pumpkin seeds)
Other Ingredients
- 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, ensuring basil leaves are washed and roughly chopped for easier blending.
- Combine Ingredients: Add basil, lemon juice, pine nuts, garlic, olive oil, salt, and nutritional yeast into a food processor or high-powered blender.
- Blend: Process the mixture until well combined and smooth or to your desired consistency, scraping down the sides as needed to ensure even blending.
- Adjust Seasoning: Taste the pesto and add additional lemon juice or salt to enhance flavor if necessary.
- Store: Transfer pesto to an airtight container and refrigerate. It will keep fresh for up to one week.
Notes
- Substitute pine nuts with walnuts or pumpkin seeds if preferred or for a different flavor profile.
- If not dairy free, nutritional yeast can be replaced with parmesan cheese for a traditional pesto flavor.
- Pesto can also be frozen in ice cube trays for longer storage and easy portioning.
- Use fresh basil leaves for the best taste and vibrant color.
- This pesto is versatile and can be used on pasta, as a spread, or a dip.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
