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.