- 2 cups fresh basil (tightly packed)
- ½ cup pine nuts (or raw walnuts, sunflower seeds, pumpkin seeds, almonds, or hemp seeds. )
- 3 cloves garlic (peeled)
- 2 tablespoons lemon juice
- ½ cup vegan parmesan (shredded or nutritional yeast)
- ¼ teaspoon salt (add more if needed)
- ½ cup extra virgin olive oil
Remove the basil from the stems and add to food processor
Add pine nuts, garlic, lemon juice, salt and vegan parmesan cheese and pulse
While the food processor is blending, pour in the olive oil
Taste and add more salt if needed. If it's too acidic, add more vegan cheese, if it's too thick, add more olive oil or a splash of water.
Add to cooked and drained pasta with ¼ cup of pasta water and top with more vegan parmesan cheese. Also goes well on roasted vegetables, sandwiches or in hummus.
To store, put in an airtight container and keep in the fridge for up to a week. Make sure the container is airtight because pesto will turn a dark brown color if exposed to air.
You can also freeze the pesto in an ice cube tray. Once the cubes are frozen, seal them in a freezer friendly ziploc bag in the freezer.
Try using roasted garlic instead of raw garlic for a deeper flavor or if raw garlic upsets your stomach. You can also gently toast the pine nuts on the stove for a more unique flavor.
You can also quickly blanche the basil leaves before adding to the food processor so the pesto maintains a bright green color.
If you're allergic to nuts you can use sunflower seeds, hemp seeds or pumpkin seeds (pepitas) for a nut free pesto.
Dairy free pesto pasta
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.