Dairy-free pesto recipe

Author: Oogne

Evaluate:	1
Difficulty:	1

Indulge in this quick and easy dairy-free pesto recipe, crafted with just five ingredients and ready in five minutes. This homemade version of the beloved Italian staple offers rich flavors, is vegan-friendly, freezer-ready, and perfect to elevate pasta dishes, sandwiches, salads, and various culinary creations your entire family will savor.

Ingredients:

Number of portions: 8

2 Cup(s)

fresh basil leaves, packed

1/3 Cup(s)

pine nuts or walnuts (toasted, if desired)

3 Clove(s)

garlic, peeled

1/2 Cup(s)

extra-virgin olive oil

2 Tablespoon(s)

nutritional yeast (for a cheesy flavor, optional)

Salt and pepper to taste

Preparation:

Preparation time: <15 min.

Prepare the Herbs and Nuts: Wash and dry the basil leaves thoroughly. If using pine nuts or walnuts, you can lightly toast them in a dry skillet over medium heat for a few minutes until they become fragrant (optional step).
In a food processor or blender, combine the basil leaves, nuts, garlic cloves, and nutritional yeast (if using).
Pulse the mixture while slowly adding the olive oil until it reaches a smooth and desired consistency.
Add salt and pepper to taste. Blend again to incorporate the seasoning evenly.
Adjust Consistency and Taste: If the pesto is too thick, you can add a bit more olive oil to achieve the desired consistency. Taste the pesto and adjust the seasoning according to your preference by adding more salt, pepper, or nutritional yeast if desired.
ransfer the dairy-free pesto to an airtight container or jar. To serve, mix it with your favorite pasta, spread it on sandwiches, toss it with salads, or use it as a flavorful topping for various dishes. If storing, cover the pesto with a thin layer of olive oil to prevent oxidation and store it in the refrigerator for up to a week. You can also freeze portions in ice cube trays for longer storage.

Author: Oogne

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