This is hands-down our favorite pesto sauce. It’s made without Parmesan (gasp!), but we promise you won’t miss it in this dairy-free version. We use it on zucchini noodles, polenta bowls, and even thin it out to make a killer bánh mì dressing.
Dairy-Free Pesto
Prep time
Total time
Serves: 6
Ingredients
- ½ cup walnuts
- 4 oz basil (2 cups packed leaves)
- 1 garlic clove, minced
- 1 teaspoon lemon juice
- ¼ cup olive oil plus more if needed
- big pinch of salt and pepper to taste
Instructions
- Add basil, walnuts, garlic, and lemon juice to a food processor. While processing, slowly add the olive oil until smooth.
- Add salt and pepper to taste.
- Store in the fridge in an air-tight container.
Notes
Storage tips: To keep pesto from browning, drizzle enough olive oil on top to completely cover the surface of the pesto. For longer storage, freeze pesto in ice cube trays then transfer frozen cubes to a zip-top bag. Thaw ready to use.
Leave a Reply