Dairy-Free Basil Pesto
User Reviews
5
6 reviews
Excellent
-
Prep Time
5 mins
-
Total Time
5 mins
-
Servings
10
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Calories
90 kcal
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Course
Condiments
-
Cuisine
American
Dairy-Free Basil Pesto
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This easy dairy-free basil pesto uses nuts (like cashews, walnuts, or pine nuts), olive oil and garlic, and is the perfect way to use and preserve fresh basil from your garden. Freeze the pesto for later!
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Ingredients
- 2 garlic Use more if desired, cloves
- ⅓ cup pine nuts or cashews, or walnuts
- 2 cups basil removed from stems, tightly packed
- ⅓ cup olive oil plus more if freezing pesto
- 2 teaspoons lemon juice or rice vinegar, or lime juice, optional (to preserve color
- 1 tablespoon nutritional yeast Use more if desired, optional
Instructions
- Add the garlic and nuts to a food processor basin, and chop until finely blended.
- Add basil to the food processor. Close the processor lid, and begin drizzling the oil into the food processor while chopping. Continue adding the oil until the basil is finely chopped and all ingredients are incorporated into the oil. (You may have leftover oil.)Tip: If your food processor doesn't have an opening in the lid, you can also add the oil in ¼ cup increments, and chop until incorporated.If using, add the lemon juice and/or nutritional yeast, and chop again.
- Fridge storage:Transfer to a glass jar and use pesto within 4-5 days.Freezer storage:Scoop pesto into a silicone mold (such as a silicone ice cube tray). Cover pesto with a thin layer of additional oil, and freeze until hardened. Transfer pesto to a freezer bag, and use within 6 months.
Equipments used:
Notes
- Yield: About 5oz pesto. Nutrition information assumes 1 tablespoon serving size, and does not include nutritional yeast.
- Troubleshooting:
- My pesto is brown. If your pesto immediately turns brown after blending, your food processor might have a dull blade, which can cause the basil to bruise. (I speak from experience.)
- My pesto is too garlicky. As written, this recipe should be mildly garlicky, but if your cloves are extra-large, the garlic could be more pungent. Let the pesto sit for a day (in the fridge), and see if the flavors mellow. If not, use the pesto to season garlic bread.
Nutrition Information
Show Details
Calories
90kcal
(5%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
1mg
(0%)
Potassium
43mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
253IU
(5%)
Vitamin C
1mg
(1%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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