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–+ servings
dairy free pesto in a small bowl

Dairy-Free Pesto

This homemade pesto recipe is so good, you don't even miss the dairy! It's rich, flavorful, creamy, and super versatile! (vegan + gf!)
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Course: Sauce or Marinade
Cuisine: American, French, Italian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 cups
Calories: 100kcal
Author: Capri Lilly

Equipment

  • Food Processor or Blender

Ingredients

  • 1.5 cup Fresh Basil Leaves packed
  • 1 cup Arugula packed
  • 1/3 cup Pine Nuts
  • 1/4 cup Cashews (or 1/3 cup parmesan cheese)
  • 1 Lemon, zested and juices about 1-2 tbsp lemon juice
  • 1/3 cup Extra Virgin Olive Oil, plus more if desired
  • 4 Garlic Cloves
  • 1/4 tsp Sea Salt
  • 1/4 tsp Freshly Ground pepper

Instructions

  • Combine all the ingredients into the blender or food processor. Blend until ingredients are finely chopped.
  • Pulse a few times for a chunkier pesto. OR
    Blend longer for a creamier texture. If the consistency is too thick, add 1-2 tbsp olive oil and blend.

Notes

  • You can sub chopped walnuts for pine nuts to get an even more dynamic flavor
  • This recipe makes approx 2 cups of Pesto. You can use 1 cup for pasta, a crust for your fish, or as a chicken marindade. Save the remainder to snack with or for toppings for your favorite salad. This pesto is good with fresh cut veggies, plantain chips, pita bread, or even tortilla chips. And perfect on salads and veggie/grain bowls!

Nutrition

Serving: 1g | Calories: 100kcal | Carbohydrates: 11.7g | Protein: 3.1g | Fat: 5.6g | Saturated Fat: 0.7g | Sodium: 8mg | Potassium: 212mg | Fiber: 1.3g | Sugar: 0.9g | Calcium: 85mg | Iron: 1mg