Name: Dairy-Free Pesto
Prep time: 15 min
Total time: 15 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 4 cups basil leaves; 0.333 cup pine nuts; 1 clove garlic; 0.5 lemon; 0.5 tsp kosher salt; 0.25 tsp black pepper; 0.5 cup olive oil

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Dairy-Free Pesto

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Add basil leaves, pine nuts and garlic clove to the bowl of a food processor. Pulse until ingredients are well chopped, stopping to scrape down the sides as needed.

Add zest and juice of half a lemon, salt and pepper to the food processor, and run on low for about 20 seconds. Slowly drizzle olive oil into the top of the food processor, while continuing to run on low.

Store pesto in the refrigerator in a jar or air-tight container for up to 5 days.

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Nutrition

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Tips & Tricks (5)

Toast Your Pine Nuts First 🔥
Lightly toast pine nuts in a dry pan for 2-3 minutes before blending to unlock their rich, buttery flavor and create deeper complexity that compensates for the missing Parmesan.
Blanch Basil for Vibrant Color 🌿
Briefly blanch fresh basil leaves in boiling water for 10 seconds, then ice bath them before using to preserve their brilliant green color and prevent oxidation during storage.
Pulse, Don't Process 🎛️
Use short pulses in your food processor rather than continuous blending to achieve a rustic, textured consistency that prevents the pesto from becoming an over-emulsified paste.
Reserve Olive Oil as Finishing Touch 🫒
Add half your olive oil during blending and drizzle the remaining high-quality extra virgin oil on top just before serving to maintain its fresh, peppery notes and vibrant flavor.
Maximize Storage Life with Lemon 🍋
Add fresh lemon juice just before serving rather than during blending, and cover stored pesto with a thin layer of olive oil to prevent browning and extend freshness up to 5 days.