Recipe: Dairy-Free Pesto

The longer that I stay on a nightshade-free (and dairy-free, cinnamon-free, no msg) diet, the more I begin to enjoy simple pasta dishes. Don’t get me wrong, if eating tomato sauce didn’t make me sick (migraines, hives, stomach upset) I would eat it in a heartbeat.

But, that is not an option at the moment.

Whatever your reason for wanting a dairy free pesto, this is a great basic recipe. And it makes enough for leftovers so you can always have some on hand.

Dairy-Free Pesto

5 minPrep Time

5 minCook Time

10 minTotal Time

Save Recipe

Ingredients

  • 1 1/2 - 2 cups fresh basil
  • 1/2 cup pine nuts
  • 2-3 cloves garlic, minced
  • 1-2 tsp lemon juice
  • 1/3 cup olive oil
  • kosher salt and pepper to taste

Directions

  1. Brown 1/4 cup of pine nuts.
  2. Place all ingredients in a blender and mix until smooth. Add more or less olive oil based on your preferences.
  3. Serve atop your favorite pasta.

Allergen Information

Nightshade free, dairy free, gluten free, wheat free, egg free, soy free, and corn free.

6.8
http://emilylevenson.com/recipe-dairy-free-pesto/

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

Comments

  1. Reply

    I’ve made something similar with walnuts or almonds in the food processor, olive oil, salt, garlic optional. I put it on the noodles when they are hot, and then serve them the next day cold or room temperature. I like them, but my kids don’t. sigh. Such picky ones I’ve got.

  2. Reply

    Hey, this is even raw if you use sea salt! 🙂 About how long will this stay good? I’m always bad at determining how long things will last.

    1. Reply

      i think it keeps for up to 2 weeks. but we usually finish it before then!

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