Dairy-Free Pesto
This Dairy-Free Pesto is naturally vegan and made to add flavor to so many recipes. From salads to side dishes and main courses, a spoonful of this vegan basil pesto will amplify almost every recipe. Use it with eggs for breakfast, salmon for dinner, and so much more!
Servings: 8
Ingredients
- 4 cups basil leaves
- ⅓ cup pine nuts
- 1 clove garlic peeled
- ½ lemon zested and juiced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup olive oil
Instructions
- Add basil leaves, pine nuts and garlic clove to the bowl of a food processor. Pulse until ingredients are well chopped, stopping to scrape down the sides as needed.
- Add zest and juice of half a lemon, salt and pepper to the food processor, and run on low for about 20 seconds. Slowly drizzle olive oil into the top of the food processor, while continuing to run on low.
- Store pesto in the refrigerator in a jar or air-tight container for up to 5 days.
Notes
Basil leaves can be mixed up with other greens. You'll need about 4 cups of greens total. Good substitutes include a mix of basil with parsley, arugula or any other soft green you enjoy.