This Dairy Free Pesto is a delicious, dairy-free alternative to traditional pesto. It is perfect for topping pasta, pizza, or salads. If you are looking for a way to add some flavor to your meals then this is the recipe for you!
Why You’ll Love This Recipe
- This Dairy Free Pesto is also gluten-free and vegan.
- It’s great for Paleo and Keto diets.
- It’s a great way to add some flavor to your favorite meals, salads, and so much more.
- Homemade pesto is so much cheaper and better than store-bought pesto.
If you are looking for an easy to use in this homemade pesto recipe then look no further than this Pesto Pasta recipe. It’s great for dinner or lunch for the entire family.
Ingredients
You only need a handful of ingredients to make this twist on classic pesto. All of these simple ingredients are easy to find at your local grocery stores or fresh markets. You won’t regret making the trip to the store after your first bite of this fresh pesto.
- dandelion greens, basil, carrot tops or beet greens, or a combination of all of them
- boiling water
- olive oil
- pumpkin seeds
- pine nuts or macadamia nuts
- salt
- pepper
Equipment
You only need a few kitchen tools to make this delicious pesto recipe.
- food processor
- small pot
How to Make This Dairy Free Pesto
Making this homemade pesto as easy as 1-2-3. Just follow the simple steps below and you will have a flavorful sauce that your whole family will love.
- Remove any tough stems and place leaves in the bowl of a food processor.
- Pour the boiling water over the leaves to blanch them- this will lock in the vibrant green color and prevent yucky brown pesto.
- Pulse the food processor to begin to break down the leaves and coat them in hot water. Add olive oil, pumpkin seeds, pine nuts, salt, and pepper. Blend until smooth.
Storage
Pesto can be stored in a sealed container in the fridge for up to a week or in the freezer for several months.
Pro Tips
Here are a few tips that can help you make this dairy free pesto recipe. By following these tips you ensure that it turns out perfectly for you every time that you make it.
- Try subbing different fresh herbs, greens, or nuts to create a flavor that you love. This recipe is really so easy to personalize to suit your taste buds.
- Don’t skip the boiling water step- it really does make a difference in color and flavor!
- This homemade pesto is perfect on pasta, sandwiches, or even just as a dip.
- Instead of pumpkin seeds, you can also use sunflower seeds.
- You could also add some sun-dried tomatoes to this easy recipe for extra flavor.
FAQs
Do you have questions about this easy dairy-free pesto recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes, you can use any type of green that you like. I have made it with spinach, kale, and even arugula.
Yes, you can use any type of nut that you like. I have made it with almonds, walnuts, and even cashews.
Yes, you can freeze this pesto. I recommend freezing it in an ice cube tray so that you can thaw out only as much as you need.
Dairy Free Pesto
Ingredients
- 2 bunches dandelion greens basil, carrot tops or beet greens or a combination of all of them
- ¼ cup boiling water to blanch the greens and lock in the vibrant green color
- 1 cup olive oil
- 1 cup pumpkin seeds
- 1 cup pine nuts or macadamia nuts
- 1 ½ tsp salt
- ⅛ tsp pepper
Instructions
- Remove any tough stems and place leaves in the bowl of a food processor.
- Pour the boiling water over the leaves to blanch them- this will lock in the vibrant green color and prevent yucky brown pesto.
- Whir the food processor to begin to break down the leaves and coat in hot water. Add olive oil, pumpkin seeds, pine nuts, salt and pepper. Blend until smooth.