Whole30 + Keto Dairy free pesto recipe + video – you don’t need the parmesan cheese! Made with fresh basil + pine nuts. Paleo, gluten free, grain free, sugar free, clean eating, freezer friendly.

Spoon holding pesto in a mason jar on a white background

This whole30 + keto dairy free pesto is so delicious, it will blow your mind that there is absolutely no dairy in it.

Traditionally, pesto is made with a whole bunch of parmesan cheese in it. I left it out, added in a bit more salt, and it tastes like everything you love about pesto without upsetting your stomach!

pesto in a mason jar on a white background

Nuts To Use In Whole30 + Keto Dairy Free Pesto

Pesto sauce is most commonly made with pine nuts, which is my favorite nut to use because they’re nutty, slightly sweet, and taste delicious when toasted.

However, pine nuts are very pricey. You can easily swap in another nut. I’ve also made this with almonds, walnuts, pecans and pistachios. Each nut gives the pesto a tasty and unique flavor. Feel free to use whichever nut you have on hand.

steps to making pesto sauce in a food processor

Making Whole30 + Keto Dairy Free Pesto in a Food Processor

My favorite way to make this pesto is in a food processor. It’s the easiest to scrape out because you can remove the whole blade.

If you don’t have a food processor, a blender would work too!

pesto in a mason jar on a white background

Freezing Whole30 + Keto Dairy Free Pesto

This pesto sauce freezes beautifully. I use wide mouth pint mason jars to store it because they are freezer friendly. I thaw overnight in the refrigerator, and I can enjoy fresh pesto even in the middle of winter!

I highly recommend you make a bunch of batches in the summer because that is when basil is at its peak freshness. For this reason, I plant lots of basil in my garden, and also buy it in bulk at the farmers market. Can’t beat that fresh taste!

Watch How To Make Whole30 + Keto Dairy Free Pesto

Recipes Using Whole30 + Keto Dairy Free Pesto

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Whole30 + Keto Dairy Free Pesto


  • Author: Tastes Lovely
  • Prep Time: 15 mins
  • Total Time: 5 mins
  • Yield: 1.25 cups 1x
Scale

Ingredients

  • 2 packed cups basil leaves
  • 1/2 cup olive oil (may need 1 to 2 tablespoons more to reach consistency you desire)
  • 1/2 cup roasted, unsalted pine nuts (or pecans, almonds or walnuts!)
  • 3 cloves of garlic
  • 1/2 teaspoon salt

Instructions

  1. 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.
  2. 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.
  3. 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

If your pine nuts are raw, roast in a 350ºF oven for 5-8 minutes, until golden brown.

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