Basil/ Recipes/ Sauces, Dips, and Spreads/ Spring/Summer

My Favorite Non-Dairy Basil Pesto

Non-dairy Basil Pesto

This last fall I made a surprising discovery… that my system was no longer doing a good job processing dairy. I haven’t done any official tests or anything but it’s pretty obvious that when I eat dairy I don’t feel so good afterward.

Clearly that meant I needed to find a new basil pesto recipe because summer without pesto… let’s just not go there.

After a quick Pinterest search I found a promising recipe which I proceeded to tweak to fit our taste preferences (less lemon juice, less salt). You can see the original “simple vegan pesto” recipe here. The recipe as I’ve been making it this summer is below.


Non-Dairy Basil Pesto

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  • 3 cups basil, moderately packed
  • 1 tablespoon lemon juice
  • ⅓ cup pine nuts
  • 2 large garlic cloves, peeled and chopped
  • ⅓ teaspoon salt
  • ¼ cup olive oil



Combine all ingredients (except the olive oil) in a food processor and pulse until evenly chopped.


Slowly add in the olive oil while continuing to pulse.


Once all olive oil has been added, pulse just until ingredients are evenly combined.


Non Dairy Basil Pesto

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