Pesto pasta is one of my favorite dishes to enjoy and unfortunately when I go out to eat, I often cannot enjoy it since it is traditionally made with parmesan cheese (and I eat non-dairy for various reasons…). So, I whipped up this easy vegan pesto recipe that has zero dairy in it; and trust me, you will not miss the dairy! All you need is a few simple ingredients, a food processor, knife and cutting board. In just five minutes you’ll have a delicious vegan pesto that you can enjoy in multiple ways! Feel free to sub in raw almonds or walnuts for the pine nuts, as I know they can be quite expensive!
Easy Vegan Pesto Recipe
2018-02-17 15:25:19
Serves 8
A quick, easy and delicious vegan pesto recipe
Vegan
Dairy-Free
Gluten-Free
Cook Time
5 min
Ingredients
- 3/4 cup pine nuts (can sub in raw, unsalted almonds or walnuts)
- 3/4 cup fresh basil leaves (remove stems)
- 1 1/4 cup EVOO (extra virgin olive oil)+ 2 tsp reserved for toasting pine nuts
- Juice from 1/2 fresh lemon
- 1/2 tsp sea salt + extra for toasting pine nuts
- 1 tsp minced garlic (fresh)
Instructions
- Heat medium skillet + 2 tsp EVOO in pan
- Add pine nuts and dust with sea salt
- Continually turn pine nuts in pan until golden brown
- Remove from heat and add all ingredients to food processor
- Process until a smooth paste
- Gently toss with your pasta of choice until well coated
Notes
- Keeps in the refrigerator in an air tight container up to 2 weeks
- Can freeze in an air tight freezer-proof container for up to 3 months
- Great on pasta, on top of bread for dipping, in hummus or on bruschetta.
- Great even as a dip with pretzels! So good!
Food. Wellness. Inspiration. https://ashleygilday.com/
