5-Minute Dairy Free Pesto (Vegan & Freezer-Friendly)

A spoon is lifting a portion of green pesto sauce from a glass jar. The jar, with Ball and Wide Mouth embossed on it, is filled with vibrant green pesto, sitting on a white surface.

5 from 21 ratings

5-Minute Dairy Free Pesto (Vegan & 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.

Total Time5

Course: Condiment

Cuisine: American, Italian

Keyword: basil pesto, dairy free pesto, keto pesto, vegan pesto, vegan pesto recipe

Servings: .25 cups

Calories: 175

Author: Natalie

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

US - Metric

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!

Nutrition