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Dairy Free Pesto

This Dairy Free Pesto packs so much flavor and is so versatile! Use this gluten free and paleo recipe as a spread, dip, or sauce!
Course Sauce
Cuisine Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 Tbsp
Calories 100kcal
Author Taylor Kiser


  • 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



*If you like a runnier pesto, add more oil


Calories: 100kcal | Carbohydrates: 1.6g | Protein: 1.1g | Fat: 10.7g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 6g | Sodium: 73mg | Potassium: 88mg | Fiber: 0.6g | Sugar: 0.3g | Vitamin A: 11IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 4mg