This nut free, dairy free pesto sauce is full of flavor and can be made in just a few minutes! This recipe is so easy to make and it’s perfect for serving on pasta or pizza. You can even use this as a salad dressing or dip for fresh breadsticks.
We love fresh pesto at our house.
We grow basil in the summer and make fresh pesto to put on pasta or eat with bread – it’s a favorite easy meal.
When I had to eliminate dairy from my diet, stopped making pesto. And when my son was diagnosed with a tree nut allergy, I wondered if pesto would be on our menu ever again. Would it be the same without pine nuts and parmesan cheese?
The good news is, you can easily make a delicious, savory pesto that’s bursting with garden fresh flavor. And you can make it without any dairy or nuts. It’s simple, delicious, and with some gluten free pasta, it makes a great addition to your dinner menu.
- Basil – Fresh basil is the key to that classic pesto flavor. You can definitely make pesto with other things if you like. Try fresh cilantro, parsley, spinach, or even carrot tops.
- Garlic – Garlic cloves add a lot of flavor to this recipe. If you can’t have garlic, you may want to add something else with a stronger flavor, like chives or even lemon juice. Basil and lemon would make a very bright tasting pesto that would be perfect for summer.
- Nutritional Yeast – Nutritional yeast adds a nice savory, cheesy flavor to this sauce. It’s not necessary though – you can easily enjoy pesto without nutritional yeast, so don’t despair if you can’t find it or if it isn’t safe for your dietary needs.
- Gluten Free Pasta – If you’re looking for an allergy friendly, gluten free pasta to serve with this pesto, try Jovial pasta, Ancient Harvest, or Cybele’s. Be sure to call the company and make sure any brand is safe for your family.
This dairy free pesto is so easy to make and also really flexible. If you don’t have basil, it works well with spinach. In fact, I make it with spinach all the time in the winter. You can even use half spinach and half basil if you want to. If you feel like you want some seeds in there, throw in some pumpkin seeds, hemp seeds, or sunflower seeds.
Step by Step Instructions
- If you’d like to serve this with pasta, go ahead and make that first. The pesto only takes a few minutes to make, so you’ll want to have the pasta all cooked and ready to go.
- Place the fresh basil leaves, garlic cloves, oil, nutritional yeast, and salt in the food processor or blender.
- Pulse until the ingredients are well combined.
- Stir into freshly cooked pasta and enjoy.
Store leftovers in the refrigerator. They should stay good for about 3 days.
You can also make a big batch of this and put it in an ice cube tray to freeze it. Once it’s frozen, pop the ice cubes out and store in a freezer bag. That way, you will always have some pesto on hand to throw into soup or a casserole.
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5 Minute Nut Free Dairy Free Pesto.
If you love pesto, but can't eat nuts or dairy, this is the recipe for you. In just minutes you'll have a flavorful pesto sauce to serve on pasta or with fresh bread.
Place all ingredients in the food processor and process until combined.
Taste and add more salt if needed.
Serve with pasta or breadsticks or whatever you’re in the mood for!
If you’re serving this with pasta, be sure to prepare your pasta before you start the pesto.
Store leftover pesto in the refrigerator. It should stay fresh for about 3 days.
If you need a larger amount, feel free to double or even triple this recipe.