Dairy Free Basil Pesto
Updated: 2 days ago
This Dairy Free Basil Pesto is fresh, creamy and wonderfully fragrant, made with basil, pine nuts, cashews, lemon and olive oil. Naturally gluten-free and vegan, it takes just minutes to prepare and is delicious tossed through pasta, spread onto sandwiches, spooned over vegetables or served as a dip. The addition of cashews gives it a lovely creaminess, while whole hemp seeds provide a texture similar to Parmesan cheese, without any dairy.
About Dairy Free Basil Pesto
Traditional basil pesto is usually made with basil, pine nuts, garlic, olive oil and Parmesan cheese. My dairy-free version keeps those wonderful fresh flavours while using cashews for creaminess and hemp seeds for a slightly nutty texture.
What I particularly love about this recipe is its versatility. You can stir it through gluten-free pasta, spread it onto sandwiches, use it as a pizza sauce or spoon it over roasted vegetables and grilled meats.
It's also a great recipe to prepare ahead. Freeze it in individual portions and you'll always have homemade basil pesto ready whenever you need a little extra flavour.
Watch How to Make Dairy Free Basil Pesto
Helpful Tips
Use fresh basil.
Choose vibrant green basil leaves and remove any damaged or discoloured leaves. Wash and dry them thoroughly before making the pesto.
Why add cashews?
Cashews give the pesto a lovely creamy texture without needing Parmesan cheese. You can leave them out or experiment with other nuts, although the texture will be different.
Keep the hemp seeds whole.
Stir the hemp seeds through with a spatula rather than blending them. They provide a delicate texture similar to grated Parmesan.
Adjust the consistency when serving.
If the pesto is too thick for pasta, loosen it with a little warm pasta cooking water. For a dip or sandwich spread, use it as prepared.
Refrigerating pesto.
Transfer to clean, airtight containers and refrigerate immediately. Use within 3 days.
Freeze in ice cube trays.
Spoon the pesto into ice cube trays and freeze until solid. Transfer the cubes to a freezer bag or airtight container and freeze for up to 6 months. Remove only what you need.
Freezing larger portions.
Divide the pesto between small freezer-safe containers, leaving a little room for expansion. Label with the date and freeze for up to 6 months.
Using frozen pesto
.Add frozen cubes directly to hot pasta or sauces, or thaw overnight in the refrigerator. Freezing may slightly change the texture, so freshly made pesto is preferable when serving it as a dip.
Ways to Use Dairy Free Basil Pesto
This homemade pesto is delicious in so many everyday meals.
Gluten-free pasta: Toss through freshly cooked pasta, adding a little pasta water for a creamy sauce.
Sandwiches and wraps: Spread onto gluten-free bread or wraps with your favourite fillings.
Pizza: Use as a base instead of tomato sauce or spoon over a freshly baked pizza.
Roasted vegetables: Drizzle over roasted potatoes, pumpkin, zucchini or other vegetables.
Chicken, fish and grilled meats: Spoon over cooked chicken, salmon or steak just before serving.
Eggs: Add a spoonful to fried eggs, omelettes or scrambled eggs for extra flavour.
Dairy Free Basil Pesto
Makes: 2 jars
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Recipe Category: Sauce / Dip
Recipe Cuisine: Italian-inspired
INGREDIENTS
200 g fresh basil leaves (4 packed cups)
130 mL olive oil (approximately ½ cup)
2–3 garlic cloves
100 g pine nuts (¾ cup)
50 g cashews (¼ cup)
Zest of 1 lemon
60 mL freshly squeezed lemon juice (¼ cup)
50 g hemp seeds (¼ cup)
1 teaspoon sea salt
INSTRUCTIONS
1. Blend the Nuts and Garlic
Add the pine nuts, cashews, garlic and lemon zest to a food processor.
Blend on high until a loose paste forms, approximately 20 seconds.
2. Add the Basil and Lemon Juice
Add the lemon juice, sea salt and fresh basil leaves.
Pulse until the basil leaves have broken down and combined with the nuts.
Remove the lid and scrape down the sides of the food processor as needed.
3. Add the Olive Oil
Replace the lid and, with the food processor running, slowly drizzle in the olive oil.
Continue blending until combined, scraping down the sides if necessary.
4. Stir Through the Hemp Seeds
Add the hemp seeds to the pesto and gently fold them through using a spatula.
Do not process or pulse the hemp seeds, as they should remain whole to provide a texture similar to grated Parmesan cheese.
5. Serve the Pesto
To serve immediately, spoon the pesto onto two plates and garnish with fresh basil leaves, pine nuts, lemon zest and a little olive oil.
Alternatively, use the pesto as a sauce, dip or spread.
6. Store or Freeze the Pesto
For refrigerated storage, transfer the pesto to clean, airtight jars or containers. Refrigerate immediately and use within 3 days.
For longer storage, spoon the pesto into ice cube trays and freeze until solid. Transfer the frozen cubes to a labelled freezer bag or airtight container and return to the freezer.
Alternatively, divide the pesto into small freezer-safe containers, leaving a little space for expansion.
Freeze for up to 6 months for best quality. Remove only the amount needed and add frozen cubes directly to hot dishes, or thaw in the refrigerator before serving.
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Recipe and Photography Margaret Pahos @CreateCookShare
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