Dairy Free Pesto

A square image showing a small jar with a brown string bow around the rim, which is sitting on a white frilled coaster in the middle of a grey table. It contains bright green pesto. Above the jar and to the right on the table there are extra basil leaves that can just be seen. Below the jar and to the right on the table a small amount of pine nuts can also just be seen.

Indulge in the luscious flavors of this dairy-free pesto that delivers a deliciously rich dip, spread, or sauce without the need for dairy.

Course: Sauces

Cuisine: Italian

Keyword: Easy, Quick

Prep Time: 10

Total Time: 10

Calories: 1281kcal

Author: Gabby Campbell

Equipment

1 Blender

Ingredients

1 large bunch of basil leaves only, roughly 2 cups
1-2 cloves garlic
½ cup nutritional yeast
½ cup olive oil
¼ cup pine nuts
1 tsp shiro (white) miso
¼ tsp salt

Metric - US Customary

Instructions

Remove the basil leaves from the stems then wash and pat dry.
Add the garlic, miso, pine nuts and a handful of basil leaves to a food processor and blend on high for a few seconds.
Scrape down the sides of the blender then add the nutritional yeast, another big handful of basil, half the olive oil, and the salt. Blend again to combine.
Add the remaining basil and olive oil then blend one last time to ensure all ingredients are thoroughly combined.
Pour into a jar and keep in the fridge. Will keep for 7 - 10 days. Also, ensure you drizzle a bit of olive oil over the top of the pesto each time you take some from the jar. This helps it stay fresh and retain its beautiful shade of bright green.
Enjoy over pasta, use as a dip, dollop on roast vegetables or poached eggs.

Video

Notes

This pesto can also be frozen. To do this line a small container that has a lid with baking paper. Spread the pesto out into a thin layer (~ 1/2cm or 1/4 of an inch) over the paper, put the lid on the container and keep in the freezer. When you want to use some, just break off a piece and allow it to thaw to room temperature.

If you would prefer to toss all the ingredients in at once and blend to make it even easier you can absolutely do this. However, I think the texture is much nicer and far more even if the basil and oil are added in stages.

Nutrition