a small jar of whole30 pesto with almonds and a grey cloth
Whole30 Pesto {Dairy-Free Basil Sauce}
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

A simple recipe for Whole30 Pesto made with garden fresh basil. Made with or without pine nuts, you can customize this vegan basil sauce to fit your tastes and budget!

Course: Condiments
Cuisine: Fusion
Keyword: dairy free pesto, paleo pesto, vegan pesto
Servings: 16
Calories: 54 kcal
Ingredients
  • 2 cups basil packed
  • 1/4 cup almonds or walnuts, cashews, or pine nuts
  • 2 cloves garlic
  • 2 tsp nutritional yeast powder
  • 1/3 cup olive oil
  • salt to taste
Instructions
  1. Heat a skillet over medium-low heat and roast the nuts for ~5 minutes, stirring often.

  2. Add the nuts, garlic, basil, and nutritional yeast to a food processor.

  3. Pulse multiple times until the nuts are in small pieces. Pro tip: if you're using harder nuts like almonds, you can pulse those first before adding the other ingredients.

  4. With the food processor running, drizzle in the olive oil until the pesto is your desired consistency. For a firm but spreadable pesto, I used a scant 1/3 cup but adjust to your preferences.

Recipe Notes

Add in a cup or two of spinach or kale as an easy way to sneak in more veggies to dishes.

 

Use pumpkin or sunflower seeds in place of the nuts if you have nut allergies.

 

Whole30 pesto will keep in the fridge for a week, or in the freezer for six months.

Nutrition Facts
Whole30 Pesto {Dairy-Free Basil Sauce}
Amount Per Serving (1 tbsp)
Calories 54 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 25mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 160IU3%
Vitamin C 0.7mg1%
Calcium 12mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.