This dairy-free pesto recipe is the easiest and most affordable way to enjoy pesto! This recipe is made with whole food ingredients that are easy to find and taste great with anything.
Nutritional Benefits of Pesto
- fresh herbs like basil and cilantro are natural heavy metal “detoxifiers”, which can help support your digestive, endocrine and immune system
- garlic is a powerful beauty food as it is antiviral, antifungal and antibacterial. Crushing or chopping up raw garlic actives an enzyme called allicin which has incredibly beneficial health properties, so blending it up raw is an awesome addition to any diet
- extra virgin olive oil helps to support hormones and keep your skin glowing and fresh looking
- lemon juice helps to support the liver by aiding in detoxification of harmful substances and excess hormones
How to Eat Pesto
My favourite ways to enjoy pesto are as follows:
- In a lunchtime salad with fresh greens like arugula or Spring mix, some quinoa, cherry tomatoes or whatever veg is in season
- In a Meditteranean dish, pasta, salad, whatever!
- Spread out on freshly baked salmon, chicken or tofu (add a few tbsp after you’ve cooked it to keep all the goodness and the beautiful green colour alive!)
- On top of avocado toast, in a wrap or sandwich
- Or try it on this salad
Dairy Free Pesto
An easy dairy free pesto recipe.
- 3 large handfuls (1 bunch) herbs of your choice - I like to use a mix of basil and cilantro
- 3/4 cup raw unsalted almonds or cashews
- 1 garlic clove, minced
- 1/4 cup nutritional yeast
- 3/4 cup extra virgin olive oil
- the juice of 1 lemon
- generous amounts of sea salt and black pepper, to taste
- Step 1 In a blender (Vitamix, Nutribullet, food processor, whatever!) add all of the ingredients and blend. You may need to shake it up in between blending or add a dash more olive oil, depending on your blender. You can also double the batch if you have a big blender.
- Step 2 Enjoy fresh on anything you like! Keeps in the fridge for up to 1 week.