How to Make Your Own Pesto – With a Dairy-Free Option

I absolutely love the taste of traditional pesto. The creamy garlic and herb spread is super versatile for use in just about any dish.

However, it wasn’t until I was in my mid-20’s that I actually tasted pesto. In fact, as a child I was a very picky eater. I loved the taste of fresh tomatoes and cucumbers and would eat them right out of the garden. However, I refused to eat anything that consisted of a green sauce or spread.

But when I finally got up the nerve to try my friend’s Guacamole Recipe, I was instantly hooked! Therefore, I expanded my horizon and began to try new foods.

And that is how I discovered Pesto! I was at an Italian restaurant and they served Pesto with breadsticks, I instantly fell in love.

Where had this been all my life? Okay, it was there and I refused to try it. But I definitely couldn’t get enough of it!

I ate it as a spread on bread. And then I used it in place of traditional pizza sauce and it was life-changing. So I decided to try it in other recipes as well.

From adding a tablespoon or two of it to white sauces to pouring it over chicken as it bakes, the opportunities are endless.

Dairy Free Option

However, fast forward 20 years and I have suddenly become intolerant to all dairy products.

I was so disappointed that I couldn’t have pesto anymore because one of the main ingredients is Parmesan cheese.

That was until I decided to make it myself and use nutritional yeast as a substitute for the cheese. BRILLIANT!!!

Now when I pick my basil out of the garden, the first thing that I make is dairy-free Pesto! It still tastes wonderful and I can enjoy it just like I used to.

Easy to Make Basil Pesto

Traditional pesto starts off with basil. This herb is extremely aromatic and is easy to grow or find in most grocery stores.

Wash and cut the large stems off. This will leave you with primarily the basil leaves. However, some smaller stems are fine to use as well. Throw the leaves into a food processor or small blender.

Next, add in the pine nuts. If you can’t find pine nuts, or don’t want to spend the money for them (they are rather expensive), then you can substitute walnuts in this pesto recipe.

I will typically buy a larger bag of pine nuts and then freeze them in 1/4 cup portions until I am ready to use them.

Now add the garlic, lemon juice, Parmesan cheese or nutritional yeast, and salt. Process on HIGH until the mixture begins to make small crumbles.

Then, in the top of the food processor, slowly add in the oil. Be sure to scrape down the sides as needed.

Finally, add the water until you get the desired consistency.

Now your Pesto is ready! Serve immediately or refrigerate for up to 1 week.

If you aren’t going to use it within 7 days, freeze it in ice cube trays. This will allow you to add a small portion to whatever recipe that you are making without having to make an entire batch!

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