30+ Delicious Dairy-Free Pesto Recipes for Every Meal

Pesto is a timeless Italian sauce that can elevate nearly any dish, from pasta and sandwiches to roasted vegetables and salads.

Traditionally made with Parmesan cheese, many pesto recipes are off-limits for those following dairy-free, vegan, or lactose-free diets.

However, with a little creativity, it’s easy to craft a dairy-free version that still captures the rich, herbaceous flavor of classic pesto.

Whether you’re avoiding dairy for dietary reasons or simply looking for a healthier alternative, this collection of 30+ dairy-free pesto recipes will give you plenty of inspiration to incorporate this versatile sauce into your meals.

30+ Delicious Dairy-Free Pesto Recipes for Every Meal

From vibrant basil pesto to nutty, flavorful variations with ingredients like spinach, arugula, or sun-dried tomatoes, these recipes are perfect for anyone craving a fresh, dairy-free take on this beloved sauce.

Get ready to discover new flavors and ideas that will transform your cooking, whether you’re tossing it with pasta, drizzling it over roasted veggies, or using it as a dip for fresh bread.

Classic Dairy-Free Basil Pesto

This dairy-free basil pesto is a vibrant and flavorful alternative to traditional pesto. Packed with fresh basil, garlic, and walnuts, this pesto brings all the classic flavors you love but without any cheese. It’s perfect as a topping for pasta, a spread for sandwiches, or even a dip for veggies. Easy to make and full of bright, herbaceous notes, this pesto is sure to become a staple in your kitchen.

Ingredients:

• 2 cups fresh basil leaves, packed
• 1/2 cup walnuts (or pine nuts)
• 2 cloves garlic, peeled
• 1/4 cup nutritional yeast
• 1/2 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a food processor, combine basil, walnuts, garlic, and nutritional yeast. Pulse until the ingredients are finely chopped.
2. With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
3. Add lemon juice and season with salt and pepper to taste. Pulse again to combine.
4. Taste and adjust seasoning, if necessary.
5. Serve immediately over pasta, grilled vegetables, or store in an airtight container in the fridge for up to one week.

This classic dairy-free pesto delivers all the richness and herbaceous goodness of the original without the cheese. The walnuts add a lovely texture and depth, while the nutritional yeast brings a subtle cheesy flavor that completes the dish. Whether you’re tossing it with your favorite pasta or spreading it on a sandwich, this pesto is an excellent way to enjoy a traditional favorite in a dairy-free form.

Dairy-Free Sun-Dried Tomato Pesto

If you’re a fan of bold, tangy flavors, this sun-dried tomato pesto will hit the spot. This vibrant pesto combines the rich taste of sun-dried tomatoes with the freshness of basil and the nuttiness of pine nuts. It’s the perfect balance of savory and sweet, and it can be used in a variety of dishes like pasta, salads, or as a dip. It’s a great way to incorporate the bold flavors of sun-dried tomatoes into a dairy-free diet.

Ingredients:

• 1/2 cup sun-dried tomatoes (packed in oil, drained)
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a food processor, combine sun-dried tomatoes, basil, pine nuts, and garlic. Pulse until the mixture is finely chopped.
2. Slowly add olive oil and balsamic vinegar while continuing to pulse. Continue until the pesto reaches your desired texture.
3. Season with salt and pepper, and pulse a few more times to blend.
4. Taste and adjust the seasoning if needed.
5. Use immediately over pasta, on roasted vegetables, or as a sandwich spread. Store in an airtight container in the fridge for up to

This sun-dried tomato pesto offers a bold twist on the classic basil pesto. The sun-dried tomatoes bring an intense, tangy sweetness that perfectly complements the fresh basil. The pine nuts provide a creamy texture, and the balsamic vinegar adds a touch of acidity that balances the flavors beautifully. This pesto is ideal for adding depth and richness to a variety of dishes, from pasta to grilled meats and beyond.

Dairy-Free Arugula and Walnut Pesto

This peppery and nutty pesto is a refreshing take on the classic version, using arugula instead of basil and walnuts in place of pine nuts. The arugula adds a bit of spice, while the walnuts bring a creamy texture and earthy flavor. The combination of these ingredients creates a vibrant pesto that’s perfect for pasta, salads, or even as a topping for roasted meats or vegetables. This recipe is a fantastic way to explore a different, bolder flavor profile in your pesto dishes.

Ingredients:

• 2 cups arugula leaves, packed
• 1/2 cup walnuts
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Place arugula, walnuts, and garlic in a food processor. Pulse until finely chopped.
2. Gradually pour in olive oil while the food processor is running, blending until the pesto reaches your preferred consistency.
3. Add lemon juice and season with salt and pepper to taste.
4. Blend again until fully combined, then taste and adjust seasoning as needed.
5. Serve immediately over your favorite pasta, use as a salad dressing, or store in an airtight container in the fridge for up to five
   he peppery bite of arugula paired with the creamy, nutty walnuts creates a pesto that’s refreshing, bold, and full of flavor. This dairy-free version offers a lighter, yet still indulgent, alternative to traditional pesto. Its zesty flavor profile makes it a versatile condiment for a wide range of dishes. Whether you’re drizzling it over pasta or using it as a topping for grilled vegetables, this arugula and walnut pesto is sure to add a touch of gourmet flair to any meal.

Dairy-Free Spinach and Cashew Pesto

This spinach and cashew pesto is a nutrient-packed, creamy, and slightly nutty alternative to the traditional basil pesto. The spinach provides a subtle earthy flavor, while the cashews add richness and a buttery texture without the need for any dairy. The perfect balance of ingredients makes this pesto versatile enough for pasta, salads, or as a dip for crackers and veggies. It’s also a great way to sneak in some greens while still enjoying the fresh, savory flavors of pesto.

Ingredients:

• 2 cups fresh spinach leaves
• 1/2 cup raw cashews
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. Add spinach, cashews, and garlic to a food processor. Pulse until everything is finely chopped.
2. While processing, slowly stream in the olive oil until the pesto reaches your desired consistency.
3. Add lemon juice, salt, and pepper to taste, then pulse again to combine.
4. Taste and adjust seasoning if needed.
5. Serve immediately with pasta, on toasted bread, or store in an airtight container for up to one week in the fridge.

This spinach and cashew pesto is a smooth, creamy, and wholesome option for anyone looking for a dairy-free pesto with a bit of a twist. The spinach adds a subtle green flavor, while the cashews provide a rich, velvety texture that enhances the overall pesto experience. Whether you’re tossing it with pasta, drizzling it on roasted veggies, or using it as a sandwich spread, this pesto is a nutritious and delicious addition to your culinary repertoire.

Dairy-Free Kale and Almond Pesto

This kale and almond pesto brings together the nutritional power of kale with the crunch and richness of almonds. The kale offers a deep, earthy flavor, and the almonds contribute a nutty and slightly sweet taste. This pesto is a perfect way to make the most out of this hearty, nutrient-dense green while still maintaining the classic, bold pesto flavor you love. It’s perfect for mixing into pasta, using as a dip, or even drizzling over grilled meats or roasted vegetables.

Ingredients:

• 2 cups kale leaves, stems removed
• 1/2 cup almonds (preferably roasted)
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Place kale, almonds, and garlic in a food processor. Pulse until finely chopped.
2. Slowly add olive oil while the processor is running, blending until smooth and creamy.
3. Add apple cider vinegar and season with salt and pepper to taste. Pulse again to combine.
4. Taste and adjust seasoning as needed.
5. Serve immediately with pasta, on salads, or as a topping for roasted veggies. Store leftovers in the fridge for up to one week.

This kale and almond pesto is a hearty, vibrant variation that offers a great nutritional boost. Kale provides fiber, antioxidants, and iron, while almonds contribute healthy fats and a rich flavor. This pesto is ideal for those looking to increase their vegetable intake while enjoying the classic, savory taste of pesto. It’s a versatile and flavorful condiment that can elevate many dishes, from pastas to roasted vegetables.

Dairy-Free Cilantro and Pumpkin Seed Pesto

If you’re looking for a pesto with a zesty, fresh flavor, this cilantro and pumpkin seed pesto is a unique and delicious option. The cilantro gives it a bright, citrusy flavor that pairs perfectly with the nutty, buttery taste of the pumpkin seeds. This pesto is a great way to add an exotic twist to traditional pesto and works well in many dishes like tacos, grilled meats, pasta, or as a topping for roasted sweet potatoes. It’s a refreshing and herbaceous take on the classic.

Ingredients:

• 1 1/2 cups fresh cilantro leaves
• 1/2 cup pumpkin seeds (raw or roasted)
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. Combine cilantro, pumpkin seeds, and garlic in a food processor. Pulse until finely chopped.
2. Slowly stream in the olive oil while the processor is running, blending until the mixture reaches a smooth consistency.
3. Add lime juice, salt, and pepper to taste, then pulse again to incorporate.
4. Taste and adjust seasoning as necessary.
5. Serve immediately with tacos, grilled chicken, or roasted vegetables. Store leftovers in an airtight container in the fridge for up to a week.

This cilantro and pumpkin seed pesto is a vibrant, citrusy variation that will brighten up any meal. The fresh, zesty flavor of cilantro pairs beautifully with the earthy, nutty pumpkin seeds, creating a pesto that’s fresh and exciting. This dairy-free option is perfect for those who enjoy bold, unique flavors and want to try something different from the usual basil pesto. Whether used in Mexican-inspired dishes or as a topping for roasted vegetables, this pesto adds a refreshing burst of flavor.

Dairy-Free Mint and Pistachio Pesto

For those who love fresh, aromatic herbs, this mint and pistachio pesto is an exciting, refreshing variation of the classic. The mint adds a cool, slightly sweet flavor, while the pistachios bring a buttery richness to the pesto. Together, they create a unique, fragrant combination that’s perfect for pasta, salads, or even as a topping for grilled lamb or chicken. This pesto is especially great for adding a fresh and flavorful twist to your meals.

Ingredients:

• 1 cup fresh mint leaves
• 1/2 cup pistachios (shelled)
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Place mint, pistachios, and garlic in a food processor. Pulse until finely chopped.
2. Slowly add olive oil while the processor is running, blending until smooth.
3. Add lemon juice, salt, and pepper, and pulse again to combine.
4. Taste and adjust the seasoning as needed.
5. This mint and pistachio pesto offers a delightful, refreshing twist on the traditional pesto. The cool mint and rich pistachios create a uniquely aromatic and flavorful pesto that can elevate many dishes. Whether you’re tossing it with pasta, using it as a dip, or pairing it with grilled meats, this dairy-free pesto adds a fresh burst of flavor that is perfect for any occasion.

Dairy-Free Roasted Red Pepper and Almond Pesto

This roasted red pepper and almond pesto is a flavorful, smoky alternative to the classic basil pesto. The roasted peppers provide a sweet, smoky depth, while the almonds offer a satisfying crunch and creamy texture. This pesto is rich, vibrant, and perfect for drizzling over pasta, using as a dip for vegetables, or spreading on sandwiches. It’s a versatile pesto that brings out bold, delicious flavors without any dairy.

Ingredients:

• 1 cup roasted red peppers (jarred or homemade)
• 1/2 cup almonds (roasted)
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. Combine roasted red peppers, almonds, and garlic in a food processor. Pulse until finely chopped.
2. Slowly add olive oil while the processor is running, blending until smooth.
3. Add red wine vinegar, salt, and pepper, then pulse again to incorporate.
4. Taste and adjust the seasoning as needed.
5. Serve immediately with pasta, as a dip for vegetables, or spread on toast. Store leftovers in the fridge for up to one week.

This roasted red pepper and almond pesto offers a smoky, rich flavor that’s a great departure from the typical basil pesto. The sweetness of the roasted red peppers pairs beautifully with the creamy texture of the almonds, making it a comforting, versatile condiment. Whether you’re adding it to pasta or using it as a spread, this dairy-free pesto provides a delicious alternative that will surely impress your taste buds.

Dairy-Free Pea and Hazelnut Pesto

This pea and hazelnut pesto is a fresh, light, and vibrant take on the classic. The peas add a natural sweetness and vibrant green color, while the hazelnuts provide a rich, buttery texture and a slightly smoky flavor. This dairy-free pesto is perfect for anyone looking for a springtime twist on the traditional basil pesto, and it works wonderfully with pasta, roasted vegetables, or as a spread for crackers and bread.

Ingredients:

• 1 1/2 cups frozen peas (thawed)
• 1/2 cup roasted hazelnuts (shelled)
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a food processor, combine peas, hazelnuts, and garlic. Pulse until finely chopped.
2. Slowly stream in olive oil while blending until smooth and creamy.
3. Add lemon juice, salt, and pepper to taste, and pulse again to incorporate.
4. Taste and adjust seasoning if necessary.
5. Serve immediately with pasta, roasted vegetables, or as a dip. Store leftovers in an airtight container in the fridge for up to five days.

This pea and hazelnut pesto offers a fresh, nutty, and slightly sweet alternative to traditional pesto. The bright green color and natural sweetness from the peas make it an ideal option for spring dishes, while the hazelnuts provide a lovely depth of flavor and creamy texture. Whether you’re tossing it with pasta, spreading it on toast, or pairing it with roasted vegetables, this dairy-free pesto is a refreshing, flavorful addition to your meals.

Dairy-Free Carrot and Ginger Pesto

If you’re looking for a pesto with a bit of a zing, this carrot and ginger pesto is a fantastic choice. The earthy sweetness of roasted carrots pairs beautifully with the warm, aromatic kick of ginger, creating a unique flavor profile. This dairy-free pesto works well with pasta, drizzled over roasted vegetables, or even as a topping for grilled meats, offering a bold, fresh twist on the classic.

Ingredients:

• 2 medium carrots, peeled and roasted
• 1/2 cup sunflower seeds (or cashews)
• 2 cloves garlic, peeled
• 1 tablespoon fresh ginger, grated
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a food processor, combine roasted carrots, sunflower seeds, garlic, and ginger. Pulse until everything is finely chopped.
2. Gradually add olive oil while processing until smooth.
3. Add lemon juice, salt, and pepper to taste, and pulse again to combine.
4. Taste and adjust the seasoning as necessary.
5. pasta, over roasted vegetables, or as a topping for grilled meats. Store in the fridge for up to one week.

This carrot and ginger pesto offers a bold, earthy flavor with a refreshing zing from the ginger. The roasted carrots provide a subtle sweetness that balances the heat of the ginger perfectly, while the sunflower seeds add a creamy texture without any dairy. This dairy-free pesto is an excellent option for anyone looking to explore new and exciting flavors in their cooking. It’s a perfect condiment for a wide range of dishes, from pasta to roasted veggies and beyond.

Dairy-Free Sweet Potato and Pecan Pesto

This sweet potato and pecan pesto is a hearty and savory variation of the classic. The roasted sweet potato offers a creamy, naturally sweet base, while the pecans contribute a rich, nutty flavor that adds depth to the pesto. This dairy-free pesto is ideal for anyone craving a cozy, fall-inspired pesto that pairs beautifully with roasted vegetables, pasta, or as a spread on sandwiches.

Ingredients:

• 1 medium sweet potato, peeled and roasted
• 1/2 cup pecans (toasted)
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 1 tablespoon maple syrup (optional)
• Salt and pepper to taste

Instructions:

1. In a food processor, combine roasted sweet potato, pecans, and garlic. Pulse until finely chopped.
2. Gradually stream in olive oil while processing until smooth and creamy.
3. Add maple syrup, salt, and pepper to taste, and pulse again to blend.
4. Taste and adjust seasoning if needed.
5. Serve immediately with pasta, roasted vegetables, or as a spread for sandwiches. Store leftovers in the fridge for up to one week.

This sweet potato and pecan pesto is a comforting, creamy, and slightly sweet variation on traditional pesto. The natural sweetness of the roasted sweet potato pairs perfectly with the earthy richness of the pecans. It’s a versatile, hearty pesto that can add a lovely depth of flavor to your dishes, whether you’re mixing it with pasta, spreading it on toast, or using it as a topping for roasted vegetables.

Dairy-Free Lemon and Thyme Pesto

This lemon and thyme pesto is a bright, herby version of the classic, perfect for those who love citrusy, fragrant flavors. The lemon brings a zesty freshness, while the thyme adds an earthy, savory note that complements the sharpness of the lemon. This dairy-free pesto is ideal for pairing with roasted chicken, pasta, or vegetables, and its fresh, aromatic flavor will leave your taste buds tingling.

Ingredients:

• 2 cups fresh thyme leaves
• 1/4 cup almonds (roasted)
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a food processor, combine thyme, almonds, and garlic. Pulse until finely chopped.
2. Slowly stream in olive oil while processing, blending until smooth.
3. Add lemon juice, lemon zest, salt, and pepper to taste, and pulse again to combine.
4. Taste and adjust the seasoning as necessary.
5. Serve immediately with roasted chicken, pasta, or grilled vegetables. Store in an airtight container in the fridge for up to one week.

This lemon and thyme pesto is a refreshing, bright twist on the traditional pesto. The fresh thyme provides a savory depth, while the lemon adds a vibrant and zesty flavor that’s perfect for spring and summer dishes. This dairy-free pesto is incredibly versatile, working beautifully with roasted meats, pasta, or as a topping for grilled vegetables. It’s a great way to enjoy the classic pesto concept with a light, citrusy flair.

Dairy-Free Zucchini and Pine Nut Pesto

This zucchini and pine nut pesto is a light and refreshing variation that incorporates the mild, slightly sweet flavor of zucchini with the richness of pine nuts. It’s a great option for anyone looking for a fresh and veggie-packed alternative to the traditional pesto. The zucchini keeps the pesto creamy without any dairy, and the pine nuts lend a subtle, buttery texture. This pesto works beautifully with pasta, over roasted vegetables, or as a dip for fresh bread.

Ingredients:

• 2 medium zucchinis, chopped
• 1/4 cup pine nuts (toasted)
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a food processor, combine zucchini, pine nuts, and garlic. Pulse until finely chopped.
2. Slowly add olive oil while processing, blending until smooth.
3. Add lemon juice, salt, and pepper to taste, and pulse again to incorporate.
4. Taste and adjust seasoning if needed.
5. Serve immediately with pasta, roasted vegetables, or as a dip for bread. Store leftovers in the fridge for up to one week.

This zucchini and pine nut pesto offers a light, creamy, and subtly sweet alternative to the classic pesto. The zucchini adds a fresh, summery flavor, while the pine nuts provide a luxurious texture without the need for cheese. This dairy-free pesto is perfect for those looking for a veggie-based option that still packs a punch of flavor. Whether used with pasta, roasted vegetables, or as a spread, this pesto is a versatile and delicious addition to your meals.

Dairy-Free Avocado and Walnut Pesto

This avocado and walnut pesto combines the creamy texture of avocado with the nutty richness of walnuts for a smooth, decadent pesto. The avocado adds a velvety mouthfeel, making it a great choice for those looking for a dairy-free pesto that’s still indulgent. The walnuts provide a hearty, earthy flavor that complements the creamy avocado beautifully. This pesto is perfect for pasta, salads, or as a topping for grilled chicken.

Ingredients:

• 1 ripe avocado
• 1/2 cup walnuts (toasted)
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. In a food processor, combine avocado, walnuts, and garlic. Pulse until smooth.
2. Slowly stream in olive oil while blending until creamy.
3. Add lime juice, salt, and pepper to taste, and pulse again to combine.
4. Taste and adjust the seasoning as needed.
5. This avocado and walnut pesto is creamy, rich, and full of flavor, offering a dairy-free alternative that’s both indulgent and nutritious. The creamy avocado provides a luxurious base, while the walnuts add depth and texture. This pesto is a great way to enjoy a lighter, dairy-free pesto that’s just as satisfying as the traditional version. It’s perfect for pasta, salads, or as a topping for grilled meats and vegetables.

Dairy-Free Tomato and Basil Pesto

This tomato and basil pesto is a vibrant, tangy twist on the classic pesto. By incorporating sun-dried tomatoes, this version has a richer, more concentrated flavor profile, while the fresh basil still gives it that familiar herby freshness. It’s a great option for those who enjoy the traditional pesto but want to try a new variation. This dairy-free pesto is perfect for spreading on sandwiches, mixing with pasta, or topping roasted veggies.

Ingredients:

• 1/2 cup sun-dried tomatoes (packed in oil)
• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Combine sun-dried tomatoes, basil, pine nuts, and garlic in a food processor. Pulse until finely chopped.
2. Gradually stream in olive oil while processing, blending until smooth and creamy.
3. Taste and adjust seasoning with salt and pepper, then pulse again to combine.
4. Serve immediately with pasta, as a spread for sandwiches, or drizzle over roasted vegetables. Store in an airtight container in the fridge for up to one week.

This tomato and basil pesto offers a bright, tangy flavor, thanks to the sun-dried tomatoes, while still holding onto the classic herbal notes of fresh basil. The pine nuts give the pesto a creamy texture, while the olive oil binds everything together beautifully. It’s a fantastic dairy-free option for anyone who loves pesto and is looking to add a burst of flavor to their dishes. Whether tossed with pasta, spread on bread, or drizzled over vegetables, this pesto is sure to impress.

Dairy-Free Cucumber and Dill Pesto

This cucumber and dill pesto is a refreshing, light alternative to the more traditional, robust pestos. The cucumber adds a crisp, hydrating freshness, while the dill contributes a tangy, aromatic flavor that pairs perfectly with the coolness of the cucumber. This dairy-free pesto is ideal for summer dishes, such as grilled fish, chicken, or vegetables, and can also serve as a refreshing dip for crudités or a spread for sandwiches.

Ingredients:

• 1 cup cucumber, peeled and chopped
• 1/4 cup fresh dill leaves
• 1/4 cup sunflower seeds (or almonds)
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Add cucumber, dill, sunflower seeds, and garlic to a food processor. Pulse until finely chopped.
2. Slowly add olive oil while processing, blending until smooth.
3. Add lemon juice, salt, and pepper to taste, and pulse again to combine.
4. Taste and adjust the seasoning as necessary.
5. Serve immediately with grilled meats, roasted vegetables, or as a dip. Store in an airtight container in the fridge for up to five days.

This cucumber and dill pesto is the ultimate refreshing, light pesto. The cucumber brings a cool, crisp flavor, while the dill gives the pesto an aromatic tang that pairs perfectly with summer dishes. It’s a fantastic, dairy-free option that adds brightness to any meal. Whether you’re using it with grilled chicken, roasted vegetables, or as a dip, this pesto is sure to bring a fresh, light flavor to your table.

Dairy-Free Basil and Pistachio Pesto

For a more unique twist on the classic basil pesto, try this basil and pistachio pesto. The rich, buttery flavor of pistachios pairs beautifully with the fresh, aromatic basil, offering a more decadent texture without the need for dairy. This pesto is perfect for pasta, drizzling over salads, or using as a spread for sandwiches or wraps. It’s a creamy, slightly nutty alternative to the traditional pesto.

Ingredients:

• 2 cups fresh basil leaves
• 1/2 cup pistachios (shelled and roasted)
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Add basil, pistachios, and garlic to a food processor. Pulse until finely chopped.
2. Gradually stream in olive oil while blending until smooth and creamy.
3. Add lemon juice, salt, and pepper, then pulse again to combine.
4. Taste and adjust seasoning as necessary.
5. Serve immediately with pasta, on roasted vegetables, or as a dip. Store in an airtight container in the fridge for up to one week.

This basil and pistachio pesto offers a creamy, slightly nutty alternative to the classic basil pesto. The pistachios bring a ich, buttery texture that makes this pesto especially indulgent, while the fresh basil maintains that familiar pesto flavor. It’s a dairy-free option that can be used in various dishes, from pasta to roasted vegetables. The addition of pistachios makes this pesto a stand-out option that’s sure to satisfy.

Dairy-Free Cilantro and Almond Pesto

This cilantro and almond pesto brings together the bright, zesty flavor of cilantro with the creamy, nutty texture of almonds for a fresh, vibrant pesto. The almonds add a subtle sweetness and depth to the pesto, making it a unique and flavorful alternative to traditional basil pesto. This dairy-free pesto is perfect for drizzling over tacos, grilled meats, pasta, or using as a spread for sandwiches.

Ingredients:

• 2 cups fresh cilantro leaves
• 1/4 cup almonds (roasted)
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. In a food processor, combine cilantro, almonds, and garlic. Pulse until finely chopped.
2. Slowly stream in olive oil while processing, blending until smooth.
3. Add lime juice, salt, and pepper to taste, and pulse again to combine.
4. Taste and adjust seasoning as necessary.
5. Serve immediately with tacos, grilled meats, pasta, or as a sandwich spread. Store leftovers in the fridge for up to one week.

This cilantro and almond pesto offers a fresh, zesty take on the traditional pesto. The cilantro brings a citrusy freshness, while the almonds add a creamy, slightly sweet texture that enhances the overall pesto. This dairy-free version is a great choice for anyone looking for a pesto that’s bright and flavorful, yet still rich and creamy. Whether you’re using it on tacos, pasta, or as a spread, this pesto is an exciting, versatile condiment.

Dairy-Free Parsley and Walnut Pesto

This parsley and walnut pesto is a fresh, herby variation that offers a light, clean flavor with a nutty richness from the walnuts. The parsley provides a mild, slightly peppery taste that is less intense than basil, making it an ideal option for those who want a more subtle pesto. The walnuts add a hearty, earthy flavor that complements the freshness of the parsley. This dairy-free pesto is perfect for adding a green touch to your pasta, grilled vegetables, or even as a topping for roasted meats.

Ingredients:

• 2 cups fresh parsley leaves
• 1/2 cup walnuts (toasted)
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Combine parsley, walnuts, and garlic in a food processor. Pulse until finely chopped.
2. Slowly stream in olive oil while processing, blending until smooth.
3. Add lemon juice, salt, and pepper, then pulse again to combine.
4. Taste and adjust seasoning if needed.
5. Serve immediately with pasta, as a topping for grilled vegetables, or as a spread. Store in the fridge for up to five days.

This parsley and walnut pesto is a light, herby, and flavorful option for anyone looking for a dairy-free pesto with a fresh, vibrant taste. The parsley offers a more subtle flavor than basil, while the walnuts provide a lovely, earthy richness. It’s a versatile pesto that works wonderfully with pasta, grilled vegetables, or even roasted meats. This pesto brings a refreshing, green touch to any meal, making it a great addition to your culinary repertoire.

Dairy-Free Basil and Sunflower Seed Pesto

This basil and sunflower seed pesto is a budget-friendly, nut-free alternative to traditional pesto. The sunflower seeds give the pesto a creamy, slightly nutty texture, while the fresh basil provides the classic herby flavor you love. This dairy-free pesto is perfect for pasta, sandwiches, or as a spread for crackers and fresh vegetables. It’s an excellent choice for those with nut allergies but who still crave the creamy richness of pesto.

Ingredients:

• 2 cups fresh basil leaves
• 1/2 cup sunflower seeds (toasted)
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Combine basil, sunflower seeds, and garlic in a food processor. Pulse until finely chopped.
2. Slowly stream in olive oil while processing, blending until smooth.
3. Add lemon juice, salt, and pepper, and pulse again to combine.
4. Taste and adjust seasoning as necessary.
5. Serve immediately with pasta, on sandwiches, or as a dip for fresh vegetables. Store in an airtight container in the fridge for up to one week.

This basil and sunflower seed pesto is a flavorful, nut-free alternative that offers a creamy texture without any dairy. The sunflower seeds provide a mild, nutty flavor that complements the fresh basil perfectly. This dairy-free pesto is a fantastic option for those with nut allergies or anyone looking for a more affordable, accessible alternative to traditional pesto. Whether used with pasta, on sandwiches, or as a dip, this pesto adds a burst of flavor to your dishes.

Note: More recipes are coming soon