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a small jar of vegan pesto with almonds and a grey cloth
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5 from 1 rating

Six Ingredient Dairy-Free Basil Pesto

You'll love my simple recipe for dairy-free pesto made with garden-fresh basil. This homemade vegan pesto recipe is wonderful in so many different dishes. I love tossing it with pasta or on homemade pizza.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Condiments
Cuisine: Fusion
Keyword: dairy free pesto, paleo pesto, vegan pesto
Servings: 16
Author: Sarah Cook

Equipment

Ingredients

  • 1/4 cup almonds or walnuts, cashews, or pine nuts
  • 2 cups basil packed
  • 2 cloves garlic
  • 2 tsp nutritional yeast powder
  • 1/3 cup olive oil
  • salt to taste

Instructions

  • Heat a skillet over medium-low heat and roast the nuts for ~5 minutes, stirring often.
    1/4 cup almonds
  • Add the nuts, garlic, basil, and nutritional yeast to a food processor.
    1/4 cup almonds
  • Add in the rest of the ingredients, excluding olive oil.
    2 cups basil, 2 cloves garlic, 2 tsp nutritional yeast powder
  • 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.
    1/3 cup olive oil
  • Salt to taste.
    salt to taste

Notes

  1. Add in a cup or two of spinach or kale as an easy way to sneak in more veggies to dishes.
  2. Use pumpkin or sunflower seeds in place of the nuts if you have nut allergies.
  3. Pesto will keep in the fridge for a week, or in the freezer for six months.

Nutrition

Serving: 1tbsp | Calories: 54kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 0.7mg | Calcium: 12mg | Iron: 0.2mg