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How to make dairy-free pesto (Recipe Template)
It’s no secret, I LOVE pesto. I have quite a few recipes on the blog with the green sauce made from all types of greens, like kale, carrot tops (like I have shown here), arugula, spinach… and of course, basil. Those are all my go-to’s when it comes to greens to stuff into my basil because I like to eat it year around and it’s a great way to use up greens and dress up a dish. Making a dairy-free pesto is pretty simple, you just leave out the parmesan, add some sea salt and nutritional yeast and taste test as you go along.
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RECIPE TEMPLATE
Keep this in your back pocket, it’s all you need to make deliciously simple pesto on the fly. Make it your own by trying out new types of greens, acid, and even herbs!
- Greens (I love: kale, spinach, basil, arugula, carrot tops – or a blend of any)
- Acid (I usually use either lemon or apple cider vinegar)
- Extra Virgin Olive Oil (no substitutes here – it’s classic!)
- Garlic (or garlic powder if you have trouble tolerating the cloves or are all out!)
- Sea Salt
- Nutritional Yeast (or more sea salt to replace the parmesan)
- Nuts of choice if tolerating, or omit!
- optional: herbs (chives, oregano, thyme, rosemary to give it something special)
I usually fill up my little food processor with the cleaned greens and eyeball 1/4 cup olive oil. You can add more greens to make it chunkier like a dip or more oil to make it looser like a sauce. I always mince or roughly chop the garlic before I throw it in to make sure it gets processed very well. The lemon or ACV, I start small with and add more as needed. No matter what, I taste as I go to see what it needs more of.
Which greens to choose?
- Carrot Tops (leaves): They contain 6 times the vitamin C of the root (carrot) and are a great source of potassium and calcium.
- Spinach: High in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese.
- Kale: High in vitamin K & A, iron and antioxidants and is anti-inflammatory.
- Basil: Anti-inflammatory, anti-microbial and adaptogenic properties with a calming effect.
- Arugula: High in vitamins A, C and K, folate, and calcium.
Recipe favorites featuring dairy-free PESTO:
Easy Meatballs with Grain-free Pesto Risotto (AIP) >>
Pesto Potato Salad (gluten-free, mayo-free) >>
Vegan Butternut Squash Lasagna w/ Kale Pesto (paleo, vegan) >>
Squash Ravioli w/ Kale Pesto (paleo, vegan) >>
Paleo Spring Flatbread w/ Pesto (AIP)
all photos by Victoria Jane
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Hope you enjoy!
Would love to have your feedback below and remember to follow me on
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Use #foodbymars to tag your FBM inspired creations! I’d love to see!
**Alison
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-Alison Marras
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23 comments
I love pesto and this is an interesting dairy-free version! Looks yummy!
I’ve been looking for a dairy free version and this is just perfect!
I often vary the herbs or greens and skip the parmesan, although. Violife do a good vegan one which is so so close to the original.
Decided to give this a try and am so glad that I did; fresah, easy and way better than a store bought version!
Awesome, I’m so glad!
Great flavors and textures in this pesto. Have lots of recipes this will go great with.
Looks delicious. texture and flavors are amazing. I’m going to make this pesto for sure.
You can’t go wrong with pesto pasta and this dairy free version looks delicious.
This is seis seriously amazing! So quick and easy to make! Thanks for sharing!
I love that this loose recipe has so many great ideas to customize dairy free pesto!
Your photos are simply gorgeous! And I love this dairy free pesto as I am lactose intolerant! Thank you for sharing it.
I’m excited to try this for my sister’s birthday dinner this weekend since she cannot eat dairy but loves pesto! Thanks for the inspiration!
Beautiful recipe, love pesto and this simple but delicious recipe is perfect!
Enjoyed this on some pasta for dinner tonight and it was hands down delicious! Easily, a new favorite dish; my whole family loved it!
No yeast! Anyone with gluten sensitivity needs to watch out for yeast. Would not use this at all in AIP diet.
How much of the nutritional yeast did you add?
It’s to taste since it’s a template, start with a tsp, taste it and add more if you’d like!
How long can you store this in the refrigerator? thanks!
Around 5-7 days max, you can also freeze it for longer!
Hi Alison, Id like to know which little food processor is that your using here? too cute, im in need of of this size
Isn’t it cute?! here it is: https://amzn.to/2z3b36x
It was really fantastic!
Isn’t it delish! Thanks, Suzy!