Dairy Free Basil Pesto
This is my favourite dairy free basil pesto recipe. Made with just five simple ingredients, this homemade vegan pesto is fresh, flavourful, and so easy to make. You’ll never want to buy store-bought again!
Servings 1 cup (approx)
Calories 1053kcal
Equipment
Ingredients
- 1 ½ cups fresh basil leaves packed
- ½ cup walnuts
- 2 garlic cloves
- squeeze of lemon to taste
- ½ teaspoon salt to taste
- ¼ cup + 1 tablespoon olive oil
Instructions
- Add the basil, walnuts, garlic, lemon juice, salt, and ¼ cup of the olive oil to a food processor. Blend until the mixture begins to come together.
- Scrape down the sides of the bowl with a rubber spatula, then continue blending. Slowly drizzle in the remaining tablespoon of oil until the pesto reaches your desired consistency.
- Taste and adjust the seasoning with more salt or lemon juice, if needed.
- Use immediately or store in an airtight jar in the fridge for up to 1 week.
Nutrition
Calories: 1053kcal | Carbohydrates: 11g | Protein: 10g | Fat: 112g | Saturated Fat: 14g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 59g | Sodium: 1168mg | Potassium: 389mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1911IU | Vitamin C: 9mg | Calcium: 133mg | Iron: 3mg
