Dairy-Free Basil Pesto

This simple, dairy free pesto takes minute to make and needs only 4 ingredients!

The herb garden is in full swing! The sage is going strong, the lavender is filling the air with a sweet scent and our basil plant may be one of the bushiest we’ve had!

My basil bush has come out as the champion of the year. 

I wish there was a way to preserve fresh herbs until they are ready to be eaten and keep them fresh as the day they were picked through the winter months. I have yet to find a method for this so in the meantime, I will be making lots of pesto and storing it in the freezer. 

What You Need To Make Dairy-Free Pesto

Unlike many popular pesto recipes, mine is dairy free and uses no parmesan cheese. Personally, I just don’t find it necessary. If I want cheese on my pasta, I’ll add it at the end. Let the sauce speak for itself!

To make dairy free pesto, you will need:

• Basil
• Walnuts
• Garlic
• Olive Oil
• Salt

A food processor will also be handy but if you do not have one, you could use a mortar and pestle to grind the ingredients together. 

How To Make Pesto

To begin, line a baking sheet with a silicon mat or parchment paper. Sprinkle your walnuts across the baking sheet and toast slightly in a preheated oven or in the broiler. I love the rich, nutty flavour toasting the walnuts give. Set them aside for just a few minutes and allow them to cool before moving on to the next step.  

When they have finished cooling, you may add all of your ingredients into the food processor.

Add in one teaspoon of salt to start. You can always add more to taste after. 

Turn your food processor on and puree the ingredients until they are smooth. That’s it! You’re done!

This sauce goes great on homemade pasta an even on sandwiches.

How To Store Dairy Free Pesto

Dairy Free Pesto stores in the fridge for up to a week but I guarantee it wont last you that long!

You can also freeze it and use as needed. It will last for up to 6 months in the freezer.