Go Back
A close-up of a glass jar filled with vibrant green pesto sauce, showing a textured mixture of basil, oil, and other ingredients.

Dairy-Free Pesto

No ratings yet
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
Total Time 5 minutes
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

Tried this recipe?

Let us know how it was!