Description
This Dairy Free Pesto is a vibrant and fresh sauce made without any dairy ingredients, perfect for those seeking a flavorful and allergy-friendly alternative. It combines fragrant basil, zesty lemon juice, and rich nuts with olive oil and garlic to create a versatile pesto that can be used on pasta, sandwiches, or as a dip.
Ingredients
Herbs
- 3 cups fresh basil leaves
Citrus
- 1/2 lemon, juiced
Nuts & Seeds
- 1/2 cup pine nuts (or walnuts or pumpkin seeds)
Others
- 2 cloves garlic
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 2 tablespoons nutritional yeast (optional, or substitute with parmesan cheese if not dairy-free)
Instructions
- Prepare ingredients: Gather fresh basil leaves, lemon juice, pine nuts (or your chosen nut/seed), garlic, olive oil, salt, and nutritional yeast. Ensure the garlic is peeled and the lemon is juiced.
- Blend ingredients: Place all ingredients into a food processor or a high-powered blender such as a Vitamix. Process until everything is well combined and the pesto reaches your desired texture, scraping down the sides as needed to mix evenly.
- Adjust seasonings: Taste the pesto and add additional lemon juice or salt according to your preference to balance the flavors perfectly.
- Store properly: Transfer the pesto to an airtight container and refrigerate. It will keep fresh for up to one week, ready to enhance your meals.
Notes
- You may substitute pine nuts with walnuts or pumpkin seeds without altering the flavor too much.
- Nutritional yeast can be omitted or replaced with parmesan cheese if dairy is acceptable.
- For a thinner consistency, add more olive oil while blending.
- Keep the pesto refrigerated and covered tightly to maintain freshness and prevent browning.
- You can freeze pesto in ice cube trays for longer storage, then thaw as needed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
