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

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 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


  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.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

3 comments / Add your comment below

  1. 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. 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.

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