Homemade Basil Pesto (dairy-free and nut-free)
Matt Santos•Apr 24, 2024
This basil pesto recipe is perfect for any pasta, pizza, or protein dish! I use sunflower seeds instead of nuts and nutritional yeast instead of cheese due to my nut and dairy allergies, respectively. I love how this pesto is so bold and savory, but the flavor is balanced with the freshness and acidity of fresh herb and lemon. I hope you give it a try and take it as proof that allergies do not have to hold you back. There are many alternatives that are just as great! Feel free to follow for more recipes! 🙌🏽👨🏽🍳
Family medicine resident and home cook 🩺 🔪 Sharing my passion for food and wellness to educate, entertain, and inspire 🥘 🌿
Instructions
Add sunflower seeds (⅓ cup) into a food processor and blend on high for 30 seconds.
Add in garlic (4 cloves), basil (3 cups), salt and pepper (to taste), lemon juice (½ lemon), and nutritional yeast (¼ cup); blend on high for 30 seconds until roughly mixed and incorporated.
Switch to low and slowly add in oil (⅓ cup) through the opening of the lid until the pesto is a slightly thick yet smooth consistency.
Pause the blending and open the lid; check consistency and flavor, adding more oil, salt, and pepper if needed.
Blend on low for 15-20 more seconds until smooth
Scrape down the sides of the container with a rubber spatula and transfer pesto into a jar.
Pour enough oil on top to completely cover the surface (this prevents the pesto from browning).
Cover jar with a lid and store in the fridge for up to one week. Enjoy with your favorite pizza, pasta, or protein recipe!