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–+ servings
Scoop of pesto on a spoon with a dish of Dairy Free Pesto next to sprig of basil, cashews, lemon wedges, and basil leaves.

Dairy Free Pesto {Vegan, Paleo, Whole30, Gluten Free}

Katie AdamsKatie Adams
This herby, nutty, and bright pesto recipe is perfect over top of pasta, chicken, seafood, and vegetables.
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Prep Time 5 minutes
Total Time 5 minutes
Course Condiment, Sauce
Cuisine Italian
Servings 1 batch
Calories 1545 kcal

Equipment

  • 1 food processor
  • measuring cups and spoons
  • 1 silicone spatula

Ingredients
  

  • 3 oz package fresh basil
  • ¼ cup cashews
  • ½ cup walnuts*
  • 1 clove garlic roughly chopped
  • 1½ tablespoon pure lemon juice
  • 1 teaspoon salt
  • ½ cup extra virgin olive oil

Instructions
 

  • Add basil leaves to a food processor. Pulse 2-3 times to start to break down the basil.
  • Add cashews, walnuts, garlic, lemon juice, and salt. Pulse several times (5-6 times) to break into small pieces.
  • Drizzle in extra virgin olive oil while pulsing, stop at your favorite consistency. I leave my with some bigger pieces, but you can blend until mostly smooth if you want.

Notes

*If you want extra depth of flavor in this pesto, toast the walnuts at 350 degrees for 8-10 minutes. I've made this recipe both ways and it's delicious. However, when I have extra time I like to do this simple step.                      

Nutrition

Calories: 1545kcalCarbohydrates: 23gProtein: 18gFat: 161gSaturated Fat: 21gPolyunsaturated Fat: 42gMonounsaturated Fat: 92gSodium: 2337mgPotassium: 758mgFiber: 6gSugar: 4gVitamin A: 4500IUVitamin C: 26mgCalcium: 229mgIron: 7mg
Keyword cashew pesto, easy, quick, spring recipes, summer recipes, walnut pesto
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