This homemade dairy-free pesto is so easy to make and is the perfect sauce for stirring into pasta or spreading on pizzas and sandwiches. This paleo pesto is made without cheese and is so much more fresh and flavourful than store-bought. Just 5 minutes to make with simple ingredients! {gluten-free, dairy-free, vegan & paleo}
There is nothing in the world more simple, flavourful and easy to make than fresh pesto! Once you try this version, you will never want to go back to store-bought! This stuff is seriously the bomb!
It’s so easy to make up a batch of this green pesto sauce. It takes just minutes and you can use it on so many things, like these Pesto Breakfast Sandwiches and Pesto Chicken Stuffed Sweet Potatoes.
This is my go-to recipe whenever I require pesto. It’s pretty hard not to love!
Why This Dairy-Free Pesto Is So Good!
- Quick and easy: It takes no more than 5 minutes to make a batch of this pesto. Simply add everything to a processor and blend. This is an Italian staple for a reason!
- Paleo: Not only is this pesto dairy-free, but it is also paleo. It contains no added sugar and is made from all fresh, unprocessed ingredients.
- Versatile: This sauce is perfect for stirring into fresh pasta, but you can use it in so many other ways too!
- Make-ahead: I always like to make a double batch when preparing fresh pesto. It keeps well in the fridge and it freezes really well too!
How To Make Dairy-Free Pesto Sauce
-
Add the basil, baby spinach, cashews and garlic to a food processor and pulse several times to help break it down.
-
Turn the food processor down to low speed and while it’s running, slowly drizzle in the olive oil and process until mostly smooth. Some smaller pieces can still be present.
-
Season with salt and pepper. You may wish to add more or less depending on your personal taste preference.
How long does it keep?
Once you have made the pesto, transfer it to a sealable glass jar. Pour a little olive oil on top and it will keep well in the fridge for up to a week. It can be used straight from the fridge and that little extra dose of olive oil will help to keep it fresh.
Can you freeze pesto?
Pesto freezes so well, and can be stored in the freezer for up to a month. I like to freeze it in individual portions in an an ice cube tray so that I can just grab and use whenever I need it. Freezing it in an ice cube tray is also a great way to cut down on storage space!
Once the pesto cubes are frozen, simply pop them out of the tray and place them in a ziploc bag. Grab as many as you require, place them in a bowl or container and thaw in the fridge before using.
Pesto recipe with no cheese
Traditional pesto sauce is made with parmesan cheese, but I omitted this to make it a dairy-free and vegan-friendly option. I swear you don’t even miss the cheese!
Traditional pesto also uses pine nuts which can be quite expensive, so I replaced these with cashews, and you know what? It tastes so good… dare I say even better?!
How do you use it?
This pesto is so perfect stirred into warm pasta, but you can use it in so many recipes! It’s great as a sandwich spread and drizzling it over roasted veggies is also a must-try!
Try it in these recipes:
- Pesto Chicken Stuffed Spaghetti Squash
- Lightened Up Pesto Chicken Pizza
- Cashew Pesto Chicken
- Pesto Asparagus Crustless Quiche
Recipe Notes and Tips
- When storing pesto in the fridge, drizzle a little extra olive oil on top to keep the herbs nice and fresh.
- You can freeze pesto in an ice cube tray for individual portions. Simply pop out as many cubes as you need, place them in a bowl and allow them to thaw in the fridge.
- If mixing the pesto in with pasta, add a bit of the pasta water to the pesto to thin it out.
- This recipe makes one cup of pesto and it’s easily doubled.
More Easy Sauce Recipes
- Best Healthy Stir Fry Sauce
- Homemade Chunky Tomato Sauce
- Citrus-Infused Cranberry Sauce
- Homemade BBQ Sauce
Did you make this recipe? Scroll down to leave a rating and review!
Dairy-free Pesto
Ingredients
Instructions
- Add the basil, baby spinach, cashews and garlic to a food processor and pulse several times to help break it down.
- Turn the food processor down to low speed and while it's running, slowly drizzle in the olive oil and process until mostly smooth. Some smaller pieces can still be present.
- Season with salt and pepper. You may wish to add more or less depending on your personal taste preference. Transfer pesto to a small bowl, jar or container.
Notes
- When storing pesto in the fridge, drizzle a little extra olive oil on top to keep the herbs nice and fresh.
- You can freeze pesto in an ice cube tray for individual portions. Simply pop out as many cubes as you need, place them in a bowl and allow them to thaw in the fridge.
- If mixing the pesto in with pasta, add a bit of the pasta water to the pesto to thin it out.
- This recipe makes one cup of pesto and it's easily doubled.
- Nutritional facts are calculated for about 1 tablespoon of pesto.
Nutrition
This post may contain affiliate links which means that I may make a small commission at no extra cost to you. I only promote products that I love and feel will benefit my readers :)
Can i make this without cashews. The children have an allergy to cashews. but not to peanuts?
I haven’t personally tried them with peanuts so I’m not sure what it would taste like paired with the basil. If I didn’t do cashews, I might try walnuts instead? Keep me posted on how it goes if you try subbing in another nut!
So good and so easy to make! Lots of flavour. If I’d known how easy it was to make, I wouldn’t have bought it in the store all these years.
So happy you enjoyed it!! I always find the homemade pesto tastes so much better than the store-bought, and you’re right, it’s so easy! Thanks for returning to leave a review :)