- VE
- VN
- LC
- LS
- LC
Dairy-Free Pesto
This Dairy-Free Pesto is a staple around my house, and it’s also the inspiration for the namesake of this blog. I originally started making this version of pesto to keep my Whole30 meals and recipes interesting. I almost always have it on hand to drizzle on top of eggs, stir into pasta dishes or swirl into mashed potatoes (obviously)! While traditional Basil Pesto is made with basil, garlic, pine nuts, Parmesan cheese and olive oil, I simply remove the Parmesan in this version to keep it Whole30 compatible and anti-inflammatory. It’s a wonderful sauce to have on hand if you’re lactose intolerant, vegan or just avoiding dairy at the moment.
Ingredients
Instructions
- Step 1
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.
- Step 2
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.
- Step 3
Store pesto in the refrigerator in a jar or air-tight container for up to 5 days.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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