horizontal view of pesto with ingredients scattered on a wood cutting board on a marble table
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Simple Fresh Vegan Pesto | Dairy-Free

Course: Side Dish
Cuisine: Italian
Prep Time: 2 minutes
Total Time: 2 minutes
Servings: 4 servings

Made with real ingredients and ready in just a few minutes. You can enjoy this dairy-free pesto over pasta, meat, seafood, salads, etc.

Ingredients

  • 2 cups fresh basil washed and dried, organic if possible
  • 1/2 cup raw pine nuts or raw walnuts, or a mix of both
  • 1/4 cup extra-virgin olive oil organic if possible
  • 1 lemon juiced
  • 1 garlic clove
  • 2 tsp nutritional yeast (optional)
  • a few pinches of sea salt
  • 1/8 tsp black pepper

Instructions

  1. Put everything into a mini food processor or in your blender, and pulse until smooth (it's ok if it has tiny chunks of nuts).

  2. Use immediately or store in an airtight container for up to 5 days.

Recipe Notes

If you're not vegan or dairy-intolerant, you could replace the nutritional yeast with 1 Tbsp grated organic Parmesan cheese.


Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 247kcal | Fat: 25g | Saturated fat: 2g | Sodium: 146mg | Potassium: 192mg | Carbohydrates: 4g | Fiber: 1g | Protein: 3g | Vitamin A: 635% | Vitamin C: 9.6% | Calcium: 27% | Iron: 1.6%