This easy dairy-free pesto is fresh, bright, and packed with flavor! Made with basil, garlic, nuts, and olive oil, it’s perfect for pasta, sandwiches, or even as a dip.
Honestly, I can’t get enough of this pesto! It’s such a breeze to whip up, and it makes everything taste better. Plus, it’s a crowd-pleaser, even for picky eaters! 😄
Key Ingredients & Substitutions
Basil: Fresh basil is the star of this pesto, giving it that vibrant flavor. If basil isn’t available, try using spinach or arugula for a different but tasty twist.
Pine Nuts: These are traditional, but feel free to swap them for walnuts or sunflower seeds if you want a more budget-friendly option. Each brings its own flavor and texture!
Nutritional Yeast: This ingredient adds a cheesy flavor without any dairy. If you can’t find it, try using a bit of grated vegan cheese or even ground sunflower seeds for a similar effect.
Olive Oil: Extra virgin olive oil enhances the pesto’s richness. If you prefer a lighter flavor, a mild avocado oil works well too.
How Do You Toast Pine Nuts Perfectly?
Toasting pine nuts is key to enhancing their flavor. Here’s how to do it right:
- Use a dry skillet—no oil needed! Heat it on medium.
- Add the pine nuts in a single layer.
- Keep an eye on them and stir frequently; they can burn quickly!
- Once they’re golden and fragrant (about 3-5 minutes), remove them from the heat to cool.
Toasted pine nuts add a nice depth to your pesto! Enjoy making this simple yet flavorful sauce!
Easy Dairy-Free Pesto Recipe for All Diets
Ingredients You’ll Need:
- 2 cups fresh basil leaves, packed
- 1/2 cup raw pine nuts (or walnuts as a substitute)
- 3 cloves garlic
- 1/4 cup nutritional yeast (for cheesy flavor without dairy)
- 1/2 to 2/3 cup extra virgin olive oil
- 1/2 teaspoon salt (adjust to taste)
- Freshly ground black pepper, to taste
- Optional: juice of half a lemon (for brightness)
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time, plus a few extra minutes if you’re toasting the pine nuts. It’s a quick and easy sauce that can be made ahead and kept in the fridge for up to a week!
Step-by-Step Instructions:
1. Toasting the Pine Nuts:
In a dry skillet over medium heat, lightly toast the pine nuts for about 3-5 minutes until they’re golden and fragrant. Just stir them occasionally to avoid burning. Once they’re ready, let them cool down a bit.
2. Mixing the Ingredients:
In a food processor or high-speed blender, add the packed basil leaves, cooled toasted pine nuts, garlic cloves, nutritional yeast, and salt. Make sure everything is in there before you start blending!
3. Blending Into Pesto:
Pulse the mixture a few times to start breaking down the ingredients. With the processor running, slowly drizzle in the olive oil until everything smooths out, stopping to scrape down the sides if needed. Adjust the quantity of oil based on how thick or smooth you like your pesto.
4. Taste and Adjust Seasoning:
Give your pesto a taste! You can add more salt, pepper, or even that optional lemon juice to brighten the flavors. If it’s too thick for your liking, don’t hesitate to add a bit more olive oil or a splash of water.
5. Store and Serve:
Once everything is mixed and seasoned to your taste, transfer the pesto to a bowl. You can serve it right away, or store it in an airtight container in the refrigerator for up to a week. To keep it fresh, pour a thin layer of olive oil over the top before sealing.
This creamy, dairy-free pesto is perfect for tossing with pasta, spreading on sandwiches, or serving as a delicious dip for fresh veggies. Enjoy every tasty bite!
FAQ: Easy Dairy-Free Pesto Recipe
Can I Use Other Nuts Instead of Pine Nuts?
Absolutely! Walnuts, almonds, or even sunflower seeds make great substitutes for pine nuts. Just keep in mind that each type of nut will add a slightly different flavor profile to your pesto.
How Do I Store Leftover Pesto?
Store any leftover pesto in an airtight container in the refrigerator for up to a week. To help preserve its color and freshness, pour a thin layer of olive oil over the top before sealing it up!
Can I Freeze Pesto for Later Use?
Yes, you can freeze pesto! Pour it into ice cube trays for easy portioning, then transfer the frozen cubes to a freezer-safe bag. They’ll keep well for about 2-3 months. Just thaw and enjoy whenever you need a quick sauce!
How Can I Adjust the Pesto’s Consistency?
If your pesto is too thick, add more olive oil or a splash of water until you reach your desired consistency. Conversely, if it’s too thin, you can add more nuts or nutritional yeast to thicken it up!
