(208) 385-7711

Recipe: Dairy-Free Pesto

If you are looking for a delicious, vegan sauce to add to your meal, try this dairy-free pesto.


  • ⅓ cup pine nuts or walnuts
  • 1 ½ cup packed basil leaves
  • 3 cloves garlic
  • 1 ½ teaspoons fresh lemon juice
  • ½ teaspoons sea salt
  • ½ cup extra-virgin olive oil


  1. Lightly toast the walnuts or pine nuts in a skillet over low heat for 5 minutes. Shake the pan from time to time to make sure they don’t burn.
  2. Place all of the remaining ingredients – except the oil – in a small food processor. Pulse a few times to chop the contents.
  3.  With the blender or food processor on low speed, slowly drizzle in the olive oil until a paste has formed. Continue blending for 15 seconds until the sauce has a smooth and creamy texture.

Additional Tip: 

If not using right away, pour the pesto into ice cube trays, cover with a thin layer of olive oil, and freeze. Once frozen, remove from trays and keep in glass containers in the freezer for later use.

This recipe makes 8 servings (makes 1 cup, 1 serving = 2 tablespoons). [/vc_column_text][vc_empty_space][vc_video link=”https://youtu.be/BkRtZ_dRLfI”][vc_column_text]

Nutrition Information (per serving):

  • Calories: 115
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Cholesterol: 0 mg
  • Sodium: 118 mg
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 2 g

Recipe from the Institute for Functional Medicine.

Share the Post:

Related Posts