This dairy free, vegan pesto is packed full of fresh basil and delicious flavor. It’s much better than store-bought pesto, and you can make it in minutes!
As the weather starts to warm up, and things begin to bloom outside, I start to think about planting some herbs. The first herb that always pops into my mind is BASIL.
I love basil. I love it all year round, but during the spring and summer months I could eat it almost every day, in any dish, in any form.
One of my favorite things to do when I have an abundance of basil in my garden (or when I see a great deal on basil at the store) is to make pesto.
I make my own vegan pesto without cheese for two reasons:
- I think homemade pesto just tastes better
- My daughter is allergic to dairy, and therefore can’t tolerate the parmesan cheese in store-bought varieties.
When I first started experimenting with making dairy-free pesto, I expected it to taste like something was missing. But as I continued to tweak and perfect the recipe, I discovered that I actually liked pesto better WITHOUT the parmesan cheese.
It’s just lighter and fresher (especially with the addition of fresh lemon juice), and the flavors taste brighter.
Homemade vegan pesto ingredients:
- basil
- pine nuts
- lemon juice
- garlic
- olive oil
- (plus a little salt)
Of course, you can always add cheese to this recipe if you love parmesan in your pesto; or you can do what I do…shave a little bit of fresh parmesan over the top of whatever dish you’re serving with your pesto.
Homemade pesto making tip:
Although I’ve tested this recipe multiple times and these are the proportions that worked best for me, you may need to adjust some of your ingredients after you’ve blended it together.
Depending on the age/potency of your lemon, garlic, and salt, you may find them a little too strong or a little too weak for your taste.
The nice thing about making pesto is that you can keep adding a little of this and a little of that until it comes out completely perfect.
Can you make pesto without a food processor?
Technically yes. You can chop everything by hand, but the texture will definitely be different, and it will be very time consuming.
If you are up for the challenge, this article beautifully explains how to chop pesto by hand like an Italian grandmother. :) It’s actually sort of inspiring, and I might try making it this way one of these days.
Ingredients
- 3 cups basil moderately packed
- juice of one small-medium lemon
- 1/3 c pine nuts
- 2 large garlic cloves peeled and roughly chopped
- 3/4 tsp kosher salt
- 1/4 c extra virgin olive oil
Instructions
- In a food processor, combine all ingredients except the olive oil. Pulse until evenly chopped. Slowly add in the olive oil through the top of the processor. Pulse until evenly combined, but not completely smooth.
This dairy-free pesto is delicious on pasta, slathered onto some crusty bread, as a sandwich spread (it goes great with turkey or chicken), in a caprese salad, tossed with vegetables, served with eggs…or just eaten with a spoon. One of my favorite ways to serve it is in this dish: PESTO PASTA WITH CHICKEN, ASPARAGUS, AND PEAS
Andi says
hi, I would like to know how many servings does this recipe makes? and how long would it last if tightly sealed on airtight jars and unrefrigerated. Thank you.
Alyssa says
Hi Andi – I’d say it makes about a cup of pesto. It’s enough to use on a pound of pasta. And it should keep a week in the fridge – you can also freeze it if you want to make a bigger batch.
Vivi says
This is the best pesto ever!!! All my family really enjoy it… Thanks
Alyssa says
Thanks so much, Vivi! I’m glad you all enjoyed it. :)
Stephanie says
This is the best pesto I’ve ever had! It’s simple, easy to make, and tastes great! It came out perfect the first time; I didn’t have to adjust the recipe. I’m using it on pizza, pasta and bread. Thank you!!!