Description
This dairy-free basil pesto is a fresh and vibrant twist on the classic Italian sauce, made without any cheese and perfect for those avoiding dairy products. It combines fragrant basil, garlic, nuts, and olive oil to create a smooth, flavorful pesto that can be used as a pasta sauce, a dip, or a spread. Enhanced optionally with nutritional yeast for a cheesy flavor and lemon juice for color preservation, this pesto is quick to prepare and can be stored in the fridge or freezer for convenience.
Ingredients
Base Ingredients
- 2 cloves garlic (use more if desired)
- 1/3 cup nuts (pine nuts, cashews, or walnuts)
- 2 cups basil leaves, tightly packed, removed from stems
- 1/3 cup olive oil, plus more if freezing pesto
Optional Ingredients
- 2 teaspoons lemon or lime juice (or rice vinegar) to preserve color
- 1 tablespoon nutritional yeast (use more if desired)
Instructions
- Prepare garlic and nuts: Add the garlic cloves and nuts into the food processor basin and chop them until they are finely blended to form a coarse paste.
- Add basil and oil: Add the packed basil leaves to the food processor. Secure the lid and begin drizzling the olive oil slowly into the processor while it runs, chopping continuously. Continue to add oil until the basil is finely chopped and the ingredients form a smooth, well-incorporated pesto. If the food processor lid does not have an oil drizzle opening, add the oil in 1/4 cup increments, chopping until mixture is combined after each addition.
- Incorporate optional ingredients: If using, add the lemon or lime juice and/or nutritional yeast to the food processor, and pulse again briefly to combine thoroughly into the pesto, enhancing flavor and preserving color.
- Store the pesto: Transfer the pesto to a glass jar for refrigeration and use within 4–5 days. For freezer storage, scoop the pesto into a silicone mold such as an ice cube tray, cover each portion with a thin layer of olive oil to prevent freezer burn, then freeze until solid. Once frozen, transfer the pesto cubes into a freezer bag and store for up to 6 months.
Notes
- Use more garlic or nutritional yeast if you prefer a stronger flavor.
- Lemon or lime juice helps preserve the vibrant green color of the pesto.
- Different nuts give unique flavors: pine nuts for classic taste, cashews for creaminess, walnuts for earthiness.
- When freezing, coating the pesto with olive oil prevents freezer burn and maintains texture.
- This pesto is naturally dairy-free and vegan-friendly.
