5-Minute Dairy Free Pesto (Freezer-Friendly)
This 5 minute dairy free pesto is my go to summer sauce! It’s fresh, creamy, and completely cheese free. With just five simple ingredients, it delivers all the bold, herby flavor of classic pesto without the dairy.
Natalie’s Notes: I started making this version years ago when we cut out dairy for a Whole30 reset, not for health reasons, but because I didn’t want to give up my favorite sauces. It’s been in my fridge (and freezer) ever since. Traditional pesto relies on parmesan cheese for its rich, cheesy flavor, but this easy dairy free pesto recipe skips it completely and still delivers that classic pesto taste.
Table of Contents
Why You’ll Love This Dairy Free Pesto
There’s nothing better than a batch of fresh pesto made with bright basil leaves and rich olive oil. Traditional basil pesto relies heavily on parmesan cheese for flavor, but this vegan version skips the dairy while keeping everything you love about classic pesto, like that creamy texture and cheesy flavor, thanks to a few smart swaps.
Instead of cheese, we up the salt slightly and optionally mix in nutritional yeast for a nutty, savory boost. The result is a delicious, freezer friendly pesto that the whole family loves. I keep wide-mouth pint mason jars full of this in my freezer so I can enjoy fresh flavor all year long!
It’s one of my favorite things to make with garden fresh basil and pairs beautifully with pasta, chicken, sandwiches, or as a salad dressing. You can even use it as the sauce in Paleo + Whole30 Almond Crusted Pesto Chicken or my Kale Walnut Pesto & Blistered Tomato Pasta.
Watch How To Make Dairy Free Vegan Pesto
Ingredients You’ll Need
- Fresh Basil Leaves: This is the heart of any pesto recipe. Pack your measuring cups to get a full, herby flavor. If you grow basil plants at home, this is the perfect use for them.
- Olive Oil: Use high quality olive oil or extra virgin olive oil. You may need a tablespoon or two more depending on your desired consistency.
- Pine Nuts: Toasted pine nuts add a nutty, rich flavor. Feel free to swap with pecans, almonds, sunflower seeds, or pumpkin seeds if needed/desired!
- Garlic Cloves: Adds bite and depth. I use 3 fresh cloves in this recipe, but if you’re in a pinch, jarred minced garlic works too, just note it may have a slightly milder flavor.
- Sea Salt: Enhances all the other flavors, especially without the use of parmesan cheese.
Optional Add In
- Nutritional Yeast: Want that classic cheesy flavor without dairy? Add 3-4 tablespoons of nutritional yeast. Totally optional, but adds a savory, nutty layer!
How to Make Dairy-Free Pesto
Step 1: In a food processor, combine basil, pine nuts, garlic, and sea salt. Pulse until finely chopped.
Step 2: Slowly drizzle in the olive oil and blend until smooth. Adjust consistency by adding more oil if desired.
Step 3: For an extra boost of flavor, blend in nutritional yeast until fully incorporated.
Step 4: Use immediately, or store in an airtight container or wide-mouth pint mason jar.
Expert Tips + Freezer Notes
- Storage: This pesto keeps well in the fridge for 2 weeks or the freezer for up to 1 year. Freeze in jars or use silicone ice cube trays for easy portioning.
- Prevent Browning: Pro tip, to maintain that vibrant green color, pour a thin layer of olive oil over the top of the pesto before sealing.
- Batching Tip: Make multiple batches during summer when basil is fresh and abundant. I often grab huge bunches at the local grocery store or farmer’s market.
- Nut Substitutions: Don’t have pine nuts? Try sunflower seeds, pumpkin seeds, or walnuts. Flavor note: Pine nuts are slightly sweet and buttery; sunflower seeds give a toastier, more earthy flavor.
- Lemon Juice Option: Add 1-2 tablespoons of fresh lemon juice for brightness, if you prefer.
- Using Leftover Pesto: Toss leftover pesto with your favorite pasta, drizzle over roasted vegetables, or swirl into soups for quick flavor.
- Store Bought vs. Homemade: While grocery stores carry many store bought pesto options, none beat the fresh flavor and creamy texture of homemade pesto!
This easy dairy free pesto recipe has become one of my favorite sauces to keep on hand. Whether you toss it with your favorite pasta, spoon it over grilled chicken, or swirl it into soups, it brings fresh, bold flavor to every dish.
Recipe FAQs
Walnuts, almonds, sunflower seeds, or pumpkin seeds are great alternatives. Each brings its own delicious flavor, but all work well for creamy, dairy-free pesto.
Yes! It’s totally optional. Nutritional yeast adds a cheesy flavor but the pesto will still be delicious without it.
Use silicone ice cube trays or wide mouth pint mason jars. Let frozen pesto thaw in the fridge overnight for best texture.
Absolutely! It’s full of fresh flavor, creamy texture, and garlicky richness, just without the parmesan.
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5-Minute Dairy Free Pesto (Vegan & Freezer-Friendly)
Ingredients
Instructions
- In a food processor, combine the basil, pine nuts, garlic, and salt. Pulse until all the ingredients are finely chopped. Add in the olive oil, and blend until combined. If needed, add in more olive oil until desired consistency.
- To prevent the top of the pesto sauce from turning brown as it sits in the fridge (oxidizing), pour on enough olive oil to cover the whole top. This will prevent oxygen reaching the pesto sauce, and will keep it green. Not necessary, for looks only.
- Will keep in a wide mouth pint mason jar in the refrigerator for 2 weeks, or in the freezer for up to 1 year. I store my dairy free pesto in wide mouth pint mason jars since they're freezer friendly!
Notes
- Storage: This pesto keeps well in the fridge for 2 weeks or the freezer for up to 1 year. Freeze in jars or use silicone ice cube trays for easy portioning.
- Prevent Browning: Pro tip, to maintain that vibrant green color, pour a thin layer of olive oil over the top of the pesto before sealing.
- Batching Tip: Make multiple batches during summer when basil is fresh and abundant. I often grab huge bunches at the local grocery store or farmer’s market.
- Nut Substitutions: Don’t have pine nuts? Try sunflower seeds, pumpkin seeds, or walnuts. Flavor note: Pine nuts are slightly sweet and buttery; sunflower seeds give a toastier, more earthy flavor.
- Lemon Juice Option: Add 1-2 tablespoons of fresh lemon juice for brightness, if you prefer.
- Using Leftover Pesto: Toss leftover pesto with your favorite pasta, drizzle over roasted vegetables, or swirl into soups for quick flavor.
- Store Bought vs. Homemade: While grocery stores carry many store-bought pesto options, none beat the fresh flavor and creamy texture of homemade pesto!
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78 Comments on “5-Minute Dairy Free Pesto (Freezer-Friendly)”
The best pesto recipe! So good with the fresh basil from my garden
This was so delicious! I made the recipe exactly as written. I used it with salmon & pasta. Thank you for a great recipe!💗
This is an excellent recipe, easy to make & delicious. I make it with toasted almonds & pine nuts. It creates tasty pasta & pesto side dishes, and great stir fry with meat & pasta entrees. I highly recommend it.
So glad to hear this! Thank you, Linda!
This recipe is delicious! I used raw cashews. Definitely a keeper!
Love this! Thank you, Daphne!
My new go to pesto recipe! You dont even miss the dairy. Love hoe quick and easy it is with minimal ingredients and maximum taste
Thank you! So glad you loved this recipe!
I’ve made this several times, it’s so hood! Easy and quick & I don’t miss the cheese at all. My favourite way to eat it is on gnocchi with bacon.
Thank you, Jen! Pesto with gnocchi and bacon sounds DELISH!
This is our go-to pesto recipe! We drizzle a little paleo buffalo sauce on the prepared dish. Delicious!
Ooooh! The buffalo sauce drizzle is brilliant! Thanks for sharing!
I used roasted pistachios and loved it! Tossed with roasted chicken, zucchini noodles and cashew cream. So good. Thanks!
Yum! Thanks, Sally! So glad you liked it!
How much does this make? And how much do you need to use. I realize this would be left up to personal taste….but what serving amount was used to figure out nutritional value?
It makes 2 cups, and the serving size is 2 tablespoons for the nutritional information. Hope you love it when you make it!
I assume you store this in the fridge? Even though there is no dairy. How long does it last? Thanks, can’t wait to try it.
I store it in the fridge! It’s good for a while, at least 2 weeks. Or a year in the freezer!
Easy and yummy, didn’t miss the parmesan at all.
Right?! I am so glad you liked this recipe!
This recipe has made my dairy free life bearable! I have made it twice now and 😋! My husband just adds Parmesan after serving.
Thank you!
I love that you have already made it twice Nancy. It is fantastic that your husband enjoys it too!
I LOVE this recipe because it is the closest to the classic recipe I have used for years. Just swapped out the parmesan for more nuts! I used pecans in my latest batch and it’s amazing!! Thanks so much!
I agree, it is fantastic with pecans Nikki. So glad you are enjoying it.
Another A+ recipe! We planted basil in our garden for the first time this year and this recipe is the BEST pesto recipe we’ve found. Thank you so much for all of your amazing recipes
I too have so much basil in my garden Eileen. It’s a fantastic way to use my basil.
So quick and easy! Very good pesto recipe. I roasted the pine nut on the stovetop in a frying pan. This will be my new go to pesto recipe
So glad you liked it JenS!
I made this recipe using spinach instead basil, but otherwise I followed it to the T. AND OMG it was AMAZING. Will definitely be making again!!
I am so happy you liked my pesto Shanon! I love that you made it with spinach instead of basil. That sounds delicious! I am so glad you will be making it again.
So yummy! I couldn’t find pine nuts so I made this with roasted, unsalted sunflower seeds. Still so tasty. I’ll have to do a taste test as Right now I can’t really tell the difference between this batch and one made with pine nuts. Flavor is really mild and doesn’t taste like sunflower seeds at all.
I am so glad you liked my dairy free pesto Megan. I love that you were able to adapt the recipe with what you had on hand. It’s good to know the recipe worked well with sunflower seeds.
There’s nothing to replace the umami left out by omitting the parmigiano.
If you find you miss the parm/cheesy flavor in the dairy free pesto you could try to add nutritional yeast Josh. It has a very cheesy taste to it. I sure hope you like it!