Dairy free pesto comes together in just 5 minutes with fresh basil, pine nuts, garlic, and lemon juice, no parmesan required.
Recipe at a glance
- 📋 Recipe name: Dairy Free Pesto
- 👥 Servings: About 1 cup or 16 tablespoons
- ⏲️ Total time: 5 minutes
- 🍴 Best for: Pasta, pasta salad
- 🥘 Main ingredients: Basil, pine nuts
- 🔥 Cooking method: No cook
- 👩🏼🍳 Flavor profile: Herby
- ⭐️ Difficulty: Easy
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Dairy free pesto is one of my favorite ways to bring bright, garlicky basil flavor to pasta, salads, and weeknight dinners without a drop of cheese. This pesto recipe uses simple, whole ingredients like fresh basil, pine nuts, garlic, and lemon juice. Blended into a rich, creamy sauce that tastes just as good as the traditional version, and it's ready in just 5 minutes. It's naturally vegan and Whole30-compliant, so you can make a batch any night of the week.
Store bought pesto is usually loaded with preservatives, dairy, and not much fresh flavor. This homemade version skips all of that and still gets that classic, herby pesto taste with no parmesan required.
Why this recipe is unique
A lot of dairy-free pesto recipes lean on cashews or a heavy hand of nutritional yeast to fake the richness that parmesan normally provides, and it can end up tasting thin, oily, or overly "cheesy" in a fake way. This recipe skips that shortcut. The ratio of fresh basil to avocado oil and pine nuts is dialed in to stay thick, creamy, and vibrant green on its own, so the basil flavor stays front and center.
It also comes together in one step in the food processor, freezes beautifully in individual portions (more on that below), and works in more places than just pasta. It's just as good as a spread, a dressing base, or a topping for roasted vegetables and fish.
Every spring I plant a vegetable and herb garden, and basil is always at the top of the list. It's easy to grow and keeps me stocked with fresh leaves all summer long, which is exactly what inspired this recipe in the first place.
Ingredients
Recipe FAQs
Traditional pesto recipes have cheese in them. This pesto recipe doesn't have any dairy in it and still has that traditional pesto flavor.
There are a few dairy-free pestos you can buy at the grocery store, but once you make this homemade version, you probably won't go back to jarred pesto.
Yes! A high-powered blender works too. You may need to stop and scrape down the sides a bit more often to get an even, creamy texture. A mortar and pestle also works if you want to go fully old-school, it just takes more time.
Pesto browns when the basil is exposed to air and oxidizes. Lemon juice helps slow this down, and storing it with plastic wrap pressed directly on the surface (or a thin oil layer on top) will keep it green for days longer.
Step by step
- Toast the pine nuts (optional but recommended). Add the pine nuts to a dry skillet over medium heat. Toast for 2-3 minutes, shaking the pan or stirring often so they toast evenly on all sides, until fragrant and lightly golden. Watch closely, they go from toasted to burnt fast.
- Combine the base ingredients. Add the basil, garlic, pine nuts, lemon juice, salt, and pepper to a food processor. Pulse 5-6 times until everything is coarsely chopped.
- Stream in the oil. With the processor running, slowly pour in the avocado oil until the pesto is smooth and creamy, scraping down the sides of the bowl as needed.
- Taste and adjust. Add more salt, pepper, or lemon juice to taste. If it's thicker than you'd like, thin it with an extra splash of oil.
Kaleena's Tips
- Don't over-process. Blending too long can make the pesto taste bitter and turn a dull olive color instead of staying bright green.
- Toast the pine nuts. It's optional, but it adds a deeper, nuttier flavor that's worth the extra 2 minutes.
- Use fresh, perky basil. Wilted or bruised leaves make for a duller-tasting pesto.
- Prevent browning. Press plastic wrap directly onto the surface before refrigerating, or top with a thin layer of oil.
- Adjust the consistency to the use. Keep it thick for a spread, or thin it with a little pasta water or extra oil for a pourable sauce.
Variations & Substitutions
- Nut-free: Swap the pine nuts for sunflower seeds or pepitas.
- Budget-friendly: Walnuts are the most affordable pine nut substitute and still give a nice richness.
- Milder & greener: Swap half the basil for baby spinach or arugula.
- Extra cheesy flavor: Stir in a tablespoon of nutritional yeast.
- Herb swap: Try half basil, half parsley or cilantro for a different flavor profile.
- A little heat: Add a pinch of red pepper flakes.
Serving Suggestions
- Use it as a pasta sauce (this is my favorite way to use it, try it with Salmon Pasta Without Cream for a full dairy-free pasta dinner).
- Thin it with a little extra oil for a salad dressing.
- Spread it on Pesto Crusted Salmon before baking.
- Toss it with roasted potatoes.
- Spread it on toast or bread.
- Use it as a dip with pita chips.
- Spoon it over eggs.
- Add it to pizza.
- Swirl it into soup for a quick flavor boost.
- Mix it into mayo for a sandwich spread.
Storing
Storing: If you have leftover pesto, store it in an airtight container (wide-mouth pint mason jars work great) in the refrigerator for up to 7 days.
Freezing: If you grow basil and have a lot to use up, make a big batch and freeze it for up to 3 months. Pesto cubes are the easiest way to freeze it. Fill silicone ice cube trays with the pesto and freeze. Once frozen, transfer the cubes to a freezer-safe container and use them whenever you need a quick burst of pesto flavor.
If you make this recipe, I'd love to hear what you think! Leave a star rating or drop a comment below. Your feedback means so much to me! And if you snap a photo, tag me on Instagram at @kaleenas.kitchen so I can see your version!
Recipe
Dairy Free Pesto (Ready in 5 Minutes)
EQUIPMENT NEEDED
Ingredients
- 2 cups fresh basil (packed)
- ½ cup avocado oil
- ¼ cup pine nuts
- 2 large garlic cloves
- 1 tablespoon nutritional yeast *optional, for cheesy flavor
- 1 tablespoon lemon juice
- ½ teaspoon pepper
- ½ teaspoon salt
Instructions
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring often, until fragrant and lightly golden. (Optional, but recommended.)
- Add the basil, garlic, pine nuts, lemon juice, salt, and pepper to a food processor. Pulse 5-6 times until coarsely chopped.
- With the processor running, slowly stream in the avocado oil until smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning. Thin with extra oil if needed.
Notes
Nutrition
*nutrition information is an approximate
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Hey, I'm Kaleena!
Here you'll find wholesome recipes made easy, with big flavor. I share easy, approachable recipes designed for everyday life, from 30-minute dinners and simple side dishes to cozy soups and crowd-pleasing favorites.
The focus is always on food that tastes amazing and feels doable. Whether you're cooking for a busy weeknight or a relaxed weekend at home, my goal is to help you feel confident in the kitchen and enjoy cooking meals you're excited to make.
Berke Ball says
Best paleo I’ve found. Nutritional yeast addition is great. I grow lots of basil in my greenhouse; freeze basil cubes; drop one or two in my homemade tomato sauce for a nice kick.
Kaleena Martinez says
Thank you so much! I am so glad that you love it! xo Kaleena
Karen says
I love this basil recipe! I’ve made it several times and it’s delicious as a pizza sauce and as a pasta sauce. When I’m doubling the recipe, I cut the total avocado oil to 3/4 cup. Thank you for a great recipe.
Kaleena Martinez says
Hi Karen! I am so happy to hear that you love this pesto. I bet it is so amazing on a pizza! xo Kaleena
Shari Allen says
Oh my goddess it was so yummy. Being gluten free and dairy free is tough but with recipes like this it makes me feel so good to know I am not alone in this. Thanks so much!
Kaleena Martinez says
Thank you Shari! I'm so happy to hear that you liked it! It totally can be lonely eating GF and DF sometimes but I got you girl! xo Kaleena