Dairy-Free (& Nut-Free) Pesto

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For this recipe, you’ll need:

2 cups fresh basil leaves, packed (~ 4 ounces)
1/2 tsp sea salt
1/2 TBSP fresh lemon juice
2 tsp raw honey
3 medium cloves garlic, minced
1/2 cup extra virgin olive oil
(12 oz. uncooked pasta, optional)

Toss everything into a food processor (except for the pasta!) and process until combined, stopping to scrape the sides a few times as needed.

Makes 3/4-1 cup of sauce. Freezes well for later use, so I make TONS of this when it’s basil season 🙂

If using for a pasta dish, cook 12 oz. pasta according to package directions. (We like the organic brown rice pasta varieties from Trader Joe’s.) Drain. Toss with pesto and serve!

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7 thoughts on “Dairy-Free (& Nut-Free) Pesto

  1. So excited to see this! I love pesto, but I don’t buy/make it because of my daughter’s peanut and tree nut allergy and my husband’s intolerance of dairy! Yay! Thanks!

    Linda

  2. this looks delicious! I confess I’ve never made pesto before, becuase most recipes I’ve seen call for dairy in some form and I’m intolerant, but now I think I’ll have to make this. Thanks for the recipe! Kathryn x

    • So glad to help! Let me know how you like it. You can also add 1/3 cup pine nuts…I just prefer the “lightness” without the nuts (plus those are pricey, anyway. lol). So this may not even technically be a true “pesto” since it has no nuts? lol. Perhaps more of a light basil sauce?? But we LOVE it!

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