Dairy-Free Pesto

A simple, dairy-free version of classic basil pesto using nutritional yeast in place of Parmesan. Full of flavor, easy to make, and endlessly versatile.

Why You'll Love Dairy-Free Pesto

This dairy-free pesto hits all the right notes-bright, herby, garlicky, and deeply savory thanks to nutritional yeast. It's a quick, 5-minute sauce that gives you all the umami of traditional pesto with none of the dairy. Toss it on pasta, spread it on sandwiches, or drizzle it over roasted veggies.

Tips and Tricks

• Use fresh, vibrant basil leaves-no dark spots-for the brightest flavor.
• Nutritional yeast adds cheesy, nutty notes-don't skip it.
• Start with ¼ cup olive oil and add more gradually until you hit the right consistency.

Variations

• Swap pine nuts with sunflower seeds or pepitas for a nut-free version.
• Blend in a handful of spinach for an even greener pesto.
• Add lemon juice or zest for a citrusy twist.

Substitutions

• Use garlic confit instead of raw garlic for a mellow flavor.
• Nutritional yeast can be subbed with white miso paste (start with 1 tsp) for a different umami profile.
• Swap basil with carrot tops, arugula, or parsley if needed.

Best Served With

• Drizzled over roasted sweet potatoes or cauliflower
• Tossed with warm pasta or spiralized veggies
• Spread inside a sandwich or wrap
• Spoon over grilled chicken, tofu, or shrimp

How to Store Leftovers

• Store dairy-free pesto in an airtight container in the fridge for up to 5 days. To prevent browning, press plastic wrap directly onto the surface or top with a thin layer of olive oil.
• For longer storage, freeze in a silicone tray and transfer cubes to a freezer-safe bag for up to 1 month.

Common Questions

Dairy-Free Pesto

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A simple, dairy-free version of classic basil pesto using nutritional yeast in place of Parmesan. Full of flavor, easy to make, and endlessly versatile.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course: Dressing/Condiment

Cuisine: Modern American

Calories: 201

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 cup basil leaves fresh
• 1 clove garlic roughly chopped
• 2 tablespoon pine nuts
• 2 tablespoon nutritional yeast
• ¼ - ½ cup olive oil
• Kosher salt to taste

Equipment

• Food processor or blender
• Airtight container for storage
• Spatula or spoon

Method

 

1. Add basil, garlic, and pine nuts to a food processor. Pulse several times to finely chop.
2. With the machine running, slowly stream in olive oil until the pesto reaches your desired consistency.
3. Add nutritional yeast and pulse just to combine.
4. Season with kosher salt to taste and pulse once or twice more.
5. Use immediately or store in the fridge for up to 3 days.

Nutrition

Calories: 201kcalCarbohydrates: 10gProtein: 11gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gSodium: 2mgPotassium: 502mgFiber: 5gSugar: 1gVitamin A: 1272IUVitamin C: 5mgCalcium: 51mgIron: 3mg

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