Easy and quick dairy-free pesto recipe is just as flavorful as traditional basil pesto but without the parmesan cheese. This delicious pesto is perfect for fresh pasta, grilled vegetables, sandwiches and more!
Add pine nuts to a dry saute pan. Heat on medium-low heat until they begin to brown. Shake to prevent burning.
Place basil, pine nuts, lemon juice nutritional yeast, a pinch of salt and a few grinds of fresh black pepper into a blender or food processor. Pulse for 30 seconds to break up the mixture.
Turn the blender on high and drizzle in ¼ cup of olive oil. Taste for salt and pepper.
Additional oil can be added to thin down the dressing. Perfect if making a pasta sauce.
Notes
Keep leftover pesto in an airtight container in the fridge. Store the pesto in a glass jar with a thin layer of extra olive oil on the top (to prevent any air from getting to it). It will keep in the fridge for 5 to 7 days.
To freeze the pesto fill silicone ice cube trays with the pesto. Freeze and then transfer the pesto cubes to a freezer-safe plastic storage bag. Store for 3 to 6 months. Expect some browning unless you blanched the fresh basil.