Dairy Free Pesto recipe.

Dairy Free Pesto

Recipe icon.
February 04, 2019 by Claudia Lucero
  • Makes: 1/2 cup
You may think that parmesan cheese is a must-have ingredient in pesto but give this dairy free version a try and you won't believe how little you'll miss the dairy. Need supplies? Try an Urban Cheesecraft Dairy Free Mozzarella and Ricotta Kit and you'll not only have nutritional yeast, but everything else you need to make bonus vegan and paleo cheese for Italian meals!
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Toss the nuts in a hot pan until aromatic and slightly golden- about 3-5 minutes. Careful with pine nuts, they can burn fast- like this. Oops! 

toss the nuts


Place the ingredients in the mini food processor (unless of course you want to do this in a mortar and pestle!) and pulse a few times. 

ingredients in food processor


You may have to stop and scrape down the sides. Pulse again until everything is incorporated. 

scrape the sides

There should be a little texture left to adhere to pasta but you can make it to your preference. Like black pepper, perhaps lemon zest? Add a little!

add black pepper or lemon zest

That's it! Your pesto is ready to enjoy on crusty bread, pasta, roasted vegetables or even simply with carrot sticks. 

Feel free to mess with the ratios or switch up the herbs. It may not be traditional but cilantro and hazelnut pesto is really good! If you grow nasturtiums, the greens and flowers are both great in pesto. 

finished pesto

Pesto is a great way to get your greens. You can even throw in a little kale and parsley. There's so much goodness in there, you won't miss the dairy one bit!

Storage Guidelines

  • Cover and store in the refrigerator
  • Use within 1 week

Dairy Free Pesto
Recipe icon.
February 04, 2019 by Claudia Lucero
  • Makes: 1/2 cup

Dairy Free Pesto


  • 1 cup(s) fresh basil leaves
  • 1/4 cup(s) freshly toasted pine nuts or walnuts
  • 3 tablespoon(s) extra virgin olive oil, more if needed
  • 1 tablespoon(s) nutritional yeast
  • 1 clove raw garlic, to taste
  • 1/2 teaspoon(s) fresh lemon juice
  • 1/2 teaspoon(s) sea salt, to taste
  • 1 pinch red pepper flakes, optional


  1. Toss the nuts in a hot pan for 3-5 minutes.
  2. Place the ingredients in the mini food processor.
  3. Pulse a few times and scrape sides when needed.
  4. Add black pepper and lemon zest.
  5. Your pesto is ready to enjoy!
  6. Cover and store in the refrigerator. Use within 1 week
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Meet Claudia Lucero , Founder, Urban Cheesecraft
Urban Cheesecraft is a celebration of all things cheese. We live by one mission, to make the highest quality cheese kits and mixes.
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