Dairy-Free Pesto

Dairy-free pesto is a healthy and delicious alternative to traditional pesto, yet it’s packed with the same great flavors! This simple recipe utilizes nutritional yeast to create a cheesy element without the need for dairy. Combined with fresh basil, olive oil, garlic, and pine nuts, it’s perfect for pizza, pasta, and sauces.

Why you’ll love this recipe

• Allergy-friendly: This pesto recipe is dairy-free, so it can be enjoyed by just about anyone! Plus, it’s easy to make an oil-free version too.
• Flavorful: Basil, garlic, lemon, and nutritional yeast create a sauce that is seriously addicting. You’ll be serving it with all your favorite dishes before you know it!
• Versatile: You can use dairy-free pesto on dishes like pasta, pizza, salads, and more.
• Easy-to-make: You only need a few easy-to-find ingredients and a food processor!

What is dairy-free pesto?

Dairy-free pesto is a simple variation of the classic Italian recipe. Instead of including Parmesan cheese, I’ve opted for nutritional yeast to make it completely dairy-free and vegan-friendly.

It’s bursting with vibrant flavors, a bright green color, and a creamy texture. The fresh basil leaves, toasted pine nuts, zesty garlic, and rich olive oil all work so well together. It’s a match made in heaven!

All you have to do is add everything to a food processor, then blend it into a delicious concoction. Feel free to use it however you like, but some of my favorites include pizza, pasta, roasted vegetables, and salad.

Is pesto vegetarian?

Traditionally, pesto is not vegetarian due to the use of an ingredient called rennet in the cheese-making process. For reference, rennet is utilized for making cheese since it contains enzymes that help coagulate milk.

It’s typically sourced from the lining of a calf’s stomach, making it an animal-derived ingredient. Fortunately, I’ve swapped out rennet for nutritional yeast to impart a cheesy flavor and creamy texture. You can rest assured this recipe is both vegan and vegetarian!

Ingredients & Substitutions

• Basil: Provides the fresh, herbaceous flavor that forms the foundation of traditional pesto. You can also try spinach or arugula for a different taste.
• Olive oil: Gives a rich, smooth texture to the pesto. Make sure it’s extra-virgin olive oil for the best flavor. If you don’t have EVOO, avocado oil will do the trick. For a oil-free version, swap it out for aquafaba.
• Nutritional yeast: Adds a cheesy element to this nutritional yeast pesto without the need for Parmesan. You can also try store-bought vegan Parmesan cheese.
• Pine nuts: Create a rich, nutty, creamy taste and texture. If pine nuts aren’t available, use sunflower seeds, pumpkin seeds, walnuts, almonds, or cashews.
• Garlic: Enhances the overall flavor of the pesto, adding intensely savory and zesty notes. Garlic powder will work in a pinch, but I highly recommend fresh garlic.
• Lemon juice: Balances the flavors and adds brightness. If you don’t have lemons on hand, lime juice or white wine vinegar will work as well.
• Salt: Enhances the other ingredients and helps emulate the saltiness of Parmesan. I personally use sea salt, but you can opt for regular salt if that’s all you have.
• Red pepper flakes: Adds a subtle heat to the pesto. You can also use cracked black pepper or a pinch of cayenne if you prefer.

How to make dairy-free pesto

• Step 1: Lightly toast the pine nuts on low to medium heat for a couple of minutes. Be careful not to stray too far from the pan as they can quickly burn.

• Step 2: Place all ingredients into a food processor. Pulse the mixture until it's all combined, scraping the sides down as needed. Taste and adjust any of the seasonings to your liking, then transfer your nutritional yeast pesto to a storage container or use it immediately.

How to use dairy-free pesto

While I fully support eating dairy-free pesto by the spoonful, you might like to try it with some dishes like these:

• Lemon Orzo Salad
• Orzo Pesto Salad
• Trenette al Pesto
• Gourmet Vegan Pizza
• Vegan Baked Pasta
• Linguini Pasta
• Mushroom Couscous with Herbs

For a vibrant and herbaceous dip or sauce, try mixing it into some vegan mayo. I also love serving a dollop with roasted winter veggies or roasted beets and fennel to add brightness.

Storage & Reheating

For any leftover dairy-free pesto, follow these simple storage tips:

• Fridge: Store the pesto in an airtight container in the fridge for up to 5 days. Make sure to stir it well before using it again, as it might separate.
• Freezer: Dairy-free pesto can be frozen in a freezer-safe bag or container for up to 3 months. To serve, simply thaw it in the refrigerator overnight before enjoying it again.

Variations

• Avocado: Swap half the olive oil with a ripe avocado for a reduced oil version.
• Greens: Try using kale, arugula, parsley, or spinach instead of basil, like in my spinach pesto recipe.
• Seeds: Make your pesto nut-free by using sunflower seeds, pumpkin seeds, or hemp hearts instead.
• Sun-dried tomato: For a truly Mediterranean-inspired taste, add sun-dried tomatoes to the pesto mixture.

Top tips

• Fresh basil: Always source fresh basil for the best flavor. Better yet, grow it yourself!
• Gently toast: Toast the pine nuts over low heat to avoid burning them, as this will impart a bitter flavor to the pesto.
• Scrape the sides: Don’t forget to scrape down the sides of the food processor while making this nutritional yeast pesto to achieve a smooth consistency.
• Serving temperature: Serve chilled or at room temperature for the best flavor.
• Quality oil: Use high-quality extra-virgin olive oil for the most authentic pesto.

💬 FAQ

More sauce recipes

If you enjoyed this dairy-free pesto recipe, take a peek at some more of my favorite sauces and spreads like these:

• Spinach Pesto: A simple vegan pesto with spinach instead of basil. 
• Vegan Ranch: Quick, dairy-free ranch that tastes just like the original. 
• Sweet Onion Sauce: Subway sauce prepared from the comfort of your home.
• Vegan Kewpie Mayo: Japanese-style mayo made without eggs or dairy.