Easy Homemade Dairy-Free and Vegan Pesto Recipe
This 5-ingredient, 5-minute dairy-free pesto recipe is the most delicious, vegan version of a beloved Italian staple! A freezer-friendly, classic pesto that the whole family will love! Serve with pasta, sandwiches, salads, and more.
Table of Contents
What Makes This Recipe Great
There is nothing better than homemade basil pesto– it’s truly one of my favorite sauces. The best part? Pesto feels like a super fancy pasta sauce but is actually super quick and easy to make! My easy Vegan Pesto Recipe is so delicious it will blow your mind that there is absolutely no dairy in it.
Traditional pesto is made with a whole bunch of parmesan cheese, but to make this pesto vegan, I left it out and added in a bit more salt. It tastes like everything you love about pesto– the same simple ingredients: fresh herbs, olive oil, pine nuts, and garlic cloves, and the same creamy texture–all without any dairy whatsoever! My go-to version that has the BEST flavor.
I have so many favorite ways to serve vegan basil pesto: on pasta, on sandwiches, and as a salad dressing. Or, use it in these delicious pesto recipes: Keto Summer Pasta with Pesto, Pesto Shrimp Kabobs, Keto Crispy Pesto Chicken, Pesto Meatballs, and more!
Recipe Highlights
- 5 Minute Recipe
- Simple, fresh ingredients
- Vegan, Dairy Free, Whole30 & Keto Pesto Recipe
- Use it for pasta, chicken, salad dressing, and more!
Watch How To Make Dairy Free Vegan Pesto
Ingredient Notes
- Fresh Basil: This homemade vegan pesto recipe calls for 2 cups of fresh basil leaves. This is the main ingredient– the star of the show! Make sure you really pack the basil in when measuring. If you grow fresh basil plants at home– this is the perfect opportunity to use them.
- Olive Oil: You may need 1 to 2 tablespoons more to reach the consistency you desire. For thinner pesto, add more olive oil. You can use extra virgin olive oil if preferred.
- Pine Nuts: Use unsalted pine nuts (or whichever nut you have on hand.). You can find these at your local grocery store. Trader Joe’s carries them as well.
- Garlic: Use fresh garlic cloves or a jar of minced garlic will also work.
- Salt: Use more or less to taste.
Pesto Without Pine Nuts
Regular 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 and still have a delicious vegan pesto recipe.
I’ve made this basil pesto with almonds, cashews, walnuts, pecans and pistachios. Each nut gives a tasty and unique flavor. Feel free to use whichever nut you have on hand.
Step-by-Step Instructions
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 will work as well.
- 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.
- Use immediately or store in a wide-mouth pint mason jar or other airtight container in the refrigerator for up to 2 weeks.
Expert Tips
- Storage: This dairy free pesto 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!
- Browning: 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 from reaching the pesto sauce and will keep it green. Not necessary– for looks only.
- Freezing: This dairy-free pesto sauce freezes beautifully. I use wide-mouth pint mason jars to store them because they are freezer-friendly. I thaw overnight in the refrigerator, and I can enjoy fresh pesto even in the middle of winter!
- Ice Cube Trays: You can also freeze pesto in silicone ice cube trays to have a perfect portion of sauce whenever you need it!
- Batches: 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 farmer’s market.
- Roasted Nuts: If your pine nuts are raw, roast them in a 350ºF oven for 5-8 minutes until golden brown.
- Lemon Juice: Some recipes call for lemon juice to add brightness, but I did not use it in this recipe. If preferred, add 1-2 tbsp of fresh lemon juice.
- Nutritional Yeast: If you are really craving that cheesy flavor without the dairy, add 3-4 tbsp of nutritional yeast. This will add a yummy, cheesy, and nutty flavor, but it’s totally optional.
Recipe FAQs
Yes! I’ve made this basil pesto with almonds, cashews, walnuts, pecans and pistachios. Each nut gives a tasty and unique flavor. Feel free to use whichever nut you have on hand in the same quantity.
Add more olive oil until you reach your desired consistency.
Yes! All five ingredients are both dairy free and vegan.
This dairy free and vegan pesto sauce is just 1 net carb per serving, making it low carb and keto friendly.
Yes, this pesto is Whole30 compliant and a great way to jazz up any meal while on the program.
More Pesto Recipes
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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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77 Comments on “Easy Homemade Dairy-Free and Vegan Pesto Recipe”
Love this Pesto recipe. Comes out perfect and delicious. I used in with Natalie’s Chicken Parmesan recipe and it was so yummy.
So glad you liked it Joan!
Best pesto in the world! Recipe is PERFECT! And it freezes great. Favorite way to eat it is with eggs and sautéed broccoli! Weird but incredible
I am so happy you liked my pesto Caitlin! Wow! That is quite a compliment that you think it is the best in the world. You absolutely made my day! I also love it with eggs and broccoli! It really makes the flavors pop!
Hands down the best pesto. I don’t miss the dairy at all. Making so many new tasty & easy recipes thanks to this blog!
So, so glad you didn’t miss the dairy! I sure don’t!
GIRLLLL, THIS IS SO DANG GOOD!! I wanted to make salmon topped with pesto (I’m doing Whole30) and I was LICKING the spoon! I used pine nuts, fresh basil from the farmers market and put in a dash of pepper. I didn’t miss the dairy at all!
Yea!!! I’m so happy to hear that Colleen! It seriously is the best. You’re such a sweetheart! Thank you!
Do u use just the basil leaves or the stems too? If I were to weigh the basil, how much basil should I use?
Thanks! New cooker here!
I use mostly the leaves, but some stems get in. I usually hold the whole bunch and twist off all the leaves. There will still be some stems connected, which is fine!
So simple and absolutely delicious-thanks!
Yea! So glad you like it! Thank you Maddie!
My 13 year old daughter is currently on a fairly challenging elimination diet. She loves dairy. I was thrilled to try this and get a total thumbs up from her! Thank you. I used roasted pine nuts.
I’m so happy to hear that Mandi! This just made my day! I know elimination diets can be tough. Love finding winners that are kid approved! Way to go momma! How lucky your daughter is to have you helping her on her health journey.
made it to add to a pasta for a friend who cant have dairy
really really liked the flavour. added feta to the leftovers to make a beautiful dip
thanks for the recipie!
What a kind friend you are! Thanks Alana! Appreciate your kind words! Thanks for taking the time to share kindness with me.
I am dairy free due to my baby’s milk allergy. I honestly didn’t even know there was cheese in pesto until I read the label at the grocery store and realized I couldn’t eat it. I looked up dairy free pesto and found this. I was very pleased with the outcome!! Thank you for sharing this.
That’s why I went dairy free too! It was giving my first born acid reflux! Isn’t there dairy in SO. MANY. THINGS?! Luckily this pesto still tastes amazing without the dairy. Glad you found it and are enjoying! Thanks for taking the time to let me know you liked my recipe! Made my day!
Love love loved this recipe. Added a pinch of Tarragon, Rosemary and Mint only because i have it in the garden. I used pine nuts and swapped out olive oil with Coco Earth Premium Liquid Coconut Oil. It worked a treat. Went so great with cherry tomatoes and penne pasta. Simple and delish served hot or cold.
I’m so glad you liked it Tess! And adding those extra herbs sounds delicious. I want to try that next time! Never thought to make this with coconut oil. What a great idea! Does the coconut oil stay liquid when refrigerated? I must try this!
I made dairy free pesto for years. Instead of adding the salt and parmesan cheese, try miso. It is perfect and rounds out the taste.
Btw, I tried to sign up for your posts but the boxes would not allow me to type into them. Barbara Handler
What a great idea to add miso! Good tip Barbara! If soy in your diet isn’t an issue, it will work perfect!
And I just sent you an email to confirm your email subscription. Let me know if you have any other issues!
This is by far the best vegan pesto recipe I’ve found! However, when I make it I get just shy of 1 cup…no where near 2 cups so that was a bit misleading.
Yea! I’m so glad you liked it!
I agree – I got almost 1 cup – definitely not 2 cups! Tastes great though, but just making a note about increasing ingredient quantities to get the amount I needed :)
Thanks for the tip. I’m going to retest this recipe and see how much it makes to confirm : )
I made homemade pesto couple weeks ago and I loved it. This time I wanted to try the dairy free version but I must say I do feel the difference in taste and consistency (I liked the version with parmesan better) and I am dissapointed by this recipe. Hopefully I can find a recipe that will work better without dairy.
Good idea about freezing it though. Great way to have homemade pesto in winter.
Sorry it wasn’t your favorite! We love it! I don’t even miss the parmesan, but we don’t eat dairy at all so it’s been a while. And yes, freezing it is so great!
There are other vegan pesto recipes using nutritional yeast (replacing Parmesan), try that?
Yes! You can for sure add in nutritional yeast!
This tastes just like regular pesto! I made it using pinenuts.
This tastes just like regular pesto! I made it using pinenuts.
Hello! I’m from Genova (Italy), the city where pesto was created. We really care about our food and our traditions so could you please call this “basil sauce” instead of Pesto? Because this has nothing to do with Pesto (I understand the dairy free urge but still, pecans shouldn’t get anywhere close to Pesto, you should only use pinenuts and the original recipe doesn’t include pepper):
I hope I’ve been nice enough, I really don’t want to sound rude! :)
Not rude at all. Pesto is Pesto! This. Is a lovely Pesto replacement for the lactose intolerant!
: )
My little girl is sensitive to dairy so I’ve cut it out of my diet for about a week now. I’m also trying to be careful with tomatoes. I want macaroni so bad and was thinking pesto might be nice, but then I remembered the cheese!! I’m so glad I came across this! I also like that you use pecans instead on pignoli– much more affordable! I will be trying this after my next grocery run.
I had to cut out dairy with Kai too. Reflux? Well he is good to go on dairy now and loves cheese and cow’s milk…you’d never guess he was sensitive! Love the looks of this pesto, I haven’t made any in ages, and this is screaming my name!
MAJOR reflux. Like, Josh spits up probably 20 times a day. It’s crazy. He goes through a LOT of onsies! It won’t last forever, right? You would love this Denise! Nothing like pesto in the spring!
I just made pesto a few weeks ago and I’m hooked! So much better than the store bought kind. This dairy free version sounds delicious! And I LOVE cleaning out my closet (and organizing). It’s very therapeutic for me!
So much better than store bought. And takes minutes to make! We just planted a ton of basil in our garden, so I know we’ll be having lots of fresh pesto in our future. Thanks for always reading and commenting Gayle! You’re the best!
You’ve joined the dairy-free club ;) Not too bad right? I save my dairy intake for two things that are worth a potential stomachache: pizza and ice cream. Sometimes a girl has got to have them! I’ve been cleaning out my closet too- but I have a hard time being ruthless, so I’ve made piles and decided if I don’t think about them for 2 months, then they are headed out of the house. More room for shopping anyways! I’m going to try your pesto with the toasted pecans – sounds delish!
Not too bad at all! But I’m definitely making a running list of allllll the things I’m going to eat when I can have dairy again. Pizza and ice cream for SURE!
How do you know when your ready to add dairy once and a while?
I’d go off it for 30 days. That’s about the amount of time it takes to get out of your system. See how you feel. Then add in dairy for 1 day. And notice how you feel for 7 days after that. If no change in how you feel, you should be ok to have dairy!