The Best Dairy-Free Pesto

This is hands-down my favorite pesto. It’s made without Parmesan (gasp!), but I promise you won’t miss it in this dairy-free version. I use it on zucchini noodles, polenta bowls, and even thin it out to make a killer bánh mì inspired dressing.

 The Best Dairy-Free Pesto | Dairy-free, gluten-free, healthy pesto. | Loveleaf Co.

The Best Dairy-Free Pesto

INGREDIENTS

  • 1/2 cup walnuts
  • 2 oz basil (2 cups packed leaves)
  • 1-2 garlic cloves, minced (I like 2!)
  • 2 teaspoons lemon juice
  • 1/4 cup olive oil plus more if needed
  • big pinch of salt and pepper to taste

INSTRUCTIONS

  1. Add basil, walnuts, garlic, and lemon juice to a food processor. While processing, slowly add the olive oil until smooth.
  2. Add salt and pepper to taste.
  3. 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 when ready to use.