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Pesto! Pesto! It’s the besto!
Okay that might not be a real word but it doesn’t make the meaning any less true.
Pesto truly is ❤️
You can throw it on a chicken pesto sandwich with incredible yumminess.
You can mix it with greek yogurt and slather it on cauliflower pizza with Greek yogurt pesto
OR you can even switch it up and make some basil spinach pesto.
This vibrantly green, simple spread is just so versatile!
What is Pesto Sauce?
I absolutely LOVE Pesto. It’s so versatile and adds so much flavor to any dish you add it to- but what is it, exactly? Pesto is a bright green sauce, often made from a combination of basil, lemon juice and parmesan cheese, as well as some spices- although, today’s recipe will show you that you can still make a delicious pesto sauce without dairy. It can be used as a sandwich spread, a pasta sauce, or in dips and dressings for all sorts of foods. It is healthy, tasty, and easy to make- you are going to love this dairy free pesto sauce recipe, whatever way you choose to enjoy it!
To make this dairy free pesto recipe, you will need a handful of ingredients that a traditional pesto recipe calls for, minus the parmesan cheese! This pesto is so simple, yet SO flavorful, that you won’t even miss the dairy. Here’s what you will need to make it:
- Pine Nuts
- Fresh Basil Leaves
- Lemon Juice
- Lemon Zest
- Fresh Garlic
How to make Dairy Free Pesto
When it comes to pesto, you may think that it’s way easier and much more delicious and practical to pick up a jar of premade pesto from your local grocery store. HOWEVER, I’m here to argue that fresh, homemade pesto is where it’s at! It’s also extremely easy to make and will be ready to enjoy in a couple of minutes. Here’s how:
Add the pine nuts and fresh basil leaves to a small food processor and pulse it until it is well broken down. Add in the lemon juice, zest, garlic and salt and continue blending until smooth.
With the processor running, stream in the oil slowly, until the pesto thickens and is smooth.
Serve as desired and enjoy!
How to store Dairy Free Basil Pesto
Now that you’ve blended up your own homemade pesto sauce, it’s time to use it however you desire! It also keeps really well in the fridge and freezer for future use. To store your pesto in the fridge, simply keep it in an airtight container and it will last for up to 1 week for easy use. To store it in the freezer, I recommend freezing the pesto in an ice cube tray. Once it has frozen, punch out the pesto cubes and place them in a freezer style zip lock bag for up to 6 months. Thaw and use as needed!
What to eat Dairy Free Pesto With
I LOVE getting creative with pesto because there are literally SO many ways to enjoy it, and whatever way you choose is sure to be absolutely delicious! It would be a great base on top of a sweet potato pizza crust or a paleo pizza for something different than tomato sauce. It would also work fantastically as a sauce for your favorite pasta– you could even use it as a dairy free alternative in my turnip noodle pesto pasta salad recipe. Another of my favorite uses for pesto is on a good old sandwich. Fix yourself up a cottage cheese sandwich and add some pesto for that rich yet zingy flavor that it brings!
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- 1/3 Cup Pine nuts
- 2 Cups Fresh basil leaves, lightly packed
- 1-2 tsp Fresh lemon juice, to taste
- 1/2 tsp Lemon zest
- 1/2 tsp Fresh garlic, minced
- 1/4 tsp Salt
- 1/4 Cup Oil *
- Place the pine nuts and basil in a small food processor (mine is 3 cups) and process until broken down.
- Add the lemon juice, zest, garlic and salt and process again.
- With the food processor running, stream in the olive oil until well mixed. Adjust salt and lemon if you want more tang
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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