5-Minute Dairy Free Pesto Recipe
This homemade dairy free pesto comes together with simple ingredients. It's bright and aromatic, with a super creamy texture!
Servings 8 servings
Calories 109kcal
Equipment
Ingredients
- 2 cups fresh basil
- ⅓ cup pine nuts
- ¼ cup olive oil
- 4 garlic cloves
- 2 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Add the fresh basil leaves to a food processor and pulse until finely chopped.
- Add the remaining ingredients and blend until smooth or desired consistency is reached. If your basil pesto is too thick, add more olive oil to smooth it out.
- Taste and adjust seasoning, if needed. Extra salt or lemon juice helps balance all the flavors.
- Serve immediately or store in the fridge for flavors to really come together.
Notes
Store leftover pesto in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Nutrition
Calories: 109kcal | Carbohydrates: 2g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 146mg | Potassium: 98mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 319IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg
