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.

Author: Pesto & Potatoes

Category: Milk Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 4 Servings

Calories: 324 kcal per serving

Ingredients

4 cups - basil leaves
⅓ cup - pine nuts
1 clove - garlic
½ - lemon
½ tsp - kosher salt
¼ tsp - black pepper
½ cup - olive oil

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.