This Dairy-Free Pesto is a staple around my house, and it’s also the inspiration for the name of this blog. I originally started making this version of pesto to keep my Whole30 meals and recipes interesting. I almost always have it on hand to drizzle on top of eggs, stir into pasta dishes or swirl into mashed potatoes (obviously)!

Traditional pesto alla Genovese is made with basil, garlic, pine nuts, Parmesan cheese and olive oil. I simply remove the Parmesan in this version to keep it Whole30 compatible and dairy-free.

Without the Parmesan, lemon zest and juice carry more of the flavor, so the pesto tastes brighter and more herb-forward than the classic. It’s a wonderful sauce to have on hand if you’re lactose intolerant, vegan or just avoiding dairy at the moment.

Tips for Dairy-Free Pesto

• Toast the pine nuts: It’s an optional step, but it’s the easiest way to give this pesto more depth. Toasting brings out a richer, nuttier flavor. The method and timing are in the recipe card below.
• Dry the basil well: Water left on the leaves thins the pesto and keeps the oil from blending in smoothly. Spin the basil in a salad spinner or pat it dry before it goes into the food processor.
• Keep the processor on low: High speed heats the basil and darkens it. It can also turn extra virgin olive oil bitter, which is why the recipe calls for low speed while you drizzle in the oil.
• Use an olive oil you like the taste of: With no cheese in the mix, the oil’s flavor comes through more. A mild extra virgin olive oil keeps the basil front and center.
• Spice it up: The recipe calls for 1 clove of garlic. Add 2 or 3 if you like a stronger garlic flavor, and keep in mind raw garlic gets stronger as the pesto sits in the fridge. A pinch of red pepper flakes adds a little heat.

How to Make Pesto

The most classic type of pesto is pesto alla Genovese, an Italian sauce traditionally made by crushing the ingredients with a mortar and pestle. The name comes from the Italian word pestare, which means “to pound” or “to crush.”

For this dairy-free pesto, I use a food processor for consistency and to save time. The basil, pine nuts and garlic go in first and get pulsed until finely chopped. That way the oil coats everything evenly instead of leaving whole leaves behind. Next, the lemon, salt and pepper get a quick blend. Last, the olive oil streams in slowly with the motor on low, which helps it blend into a spoonable sauce instead of pooling on top.

No food processor? Go the traditional route with a mortar and pestle. Grind the garlic and pine nuts first, then work in the basil a handful at a time before stirring in the lemon, salt and pepper, and olive oil. It takes more effort, but you end up with an equally delightful sauce.

Ways to Use Pesto

You can add a drizzle of pesto to just about any dish. Here are some of my favorite recipes that get a boost from a spoonful of pesto.

• Salmon with Pesto Sauce: This four-ingredient dinner uses this dairy-free pesto. It’s spread over salmon fillets that bake at 375 degrees F in about 12 to 14 minutes.
• Date Night Sea Scallops: This dinner is a favorite, and it comes together quickly with the burst of flavor coming from a drizzle of pesto.
• Egg and Arugula Pesto Pizza: Pesto makes a perfect sauce for pizza night, and this version is topped with a runny egg that pairs wonderfully with the bright sauce.
• Pesto Potato Salad: This dairy-free pesto doubles as the dressing, so there’s no mayo. Serve it warm, at room temperature or cold, and it holds up for meal prep.

You can also stir a couple spoonfuls of pesto into mayonnaise for a bright aioli, like the one I serve with my Sweet Potato Fries with Pesto Aioli. Or whisk in more olive oil to make a vinaigrette for a salad or roasted vegetables.

How to Store and Freeze Pesto

Basil starts to darken as soon as it’s cut and exposed to air. That’s why homemade pesto can turn brown on top, even in the fridge. A brown top layer is just oxidation and doesn’t mean the pesto has gone bad on its own. A few simple steps keep it green longer.

In the Refrigerator

Keep your pesto vibrant and green by spooning it into a small jar and adding a thin layer of olive oil to the top before sealing the lid. The oil locks out air, so the pesto doesn’t oxidize and turn brown. A jar that’s close to full helps too, since less air gets trapped inside. When it’s time to use the pesto, simply stir in the oil and spoon it into your favorite dish.

Because this dairy-free pesto is made with raw garlic and oil, keep it refrigerated and avoid leaving it out at room temperature for long stretches. It often keeps longer than 5 days with the olive oil seal, but I stick to 5 days to be safe.

In the Freezer

Pesto freezes well, so it’s worth making a double batch when basil is in season. I spoon it into silicone portion molds, freeze until solid, then pop out the portions and store them in a labeled freezer bag. Portions of 1 to 2 tablespoons work well, since that’s enough for a bowl of pasta, a plate of eggs or a salmon fillet. Use frozen pesto within 3 months.

Thaw portions overnight in the refrigerator, or drop one straight into hot pasta or a pan of vegetables and let it melt in.

Vegan Pesto Variations

This recipe is easy to adjust based on what’s in your fridge or garden. Every swap below keeps the pesto dairy-free, vegan and Whole30 compatible.

• Other nuts: Pine nuts can be more expensive, so you can swap in a more budget-friendly option. Walnuts give the pesto a slightly earthier, more bitter edge. Cashews make it creamier and milder, and almonds add a subtle sweetness.
• Nut-free: For a nut-free pesto, use sunflower seeds or pumpkin seeds as a 1:1 swap with the pine nuts.
• Other greens: Arugula adds a peppery bite, and spinach stretches the basil without changing the flavor much. Parsley keeps it fresh and bright. If you want it to taste like classic pesto, keep basil as the majority of your greens. For something different, try my Vegan Arugula Pesto or Mint Pesto.
• Cheesier flavor: Nutritional yeast adds a savory, nutty flavor that brings this closer to traditional pesto. Start with 1 to 2 tablespoons, and add more to taste.