Creamy Dairy-Free Pesto (DF,NF)

It’s no secret that I love pasta- I have it for dinner about 4 times a week. I usually go for a yummy red sauce, but have been looking for something a little different to switch it up. Thing is… almost every other option like pesto or Alfredo is based with some sort of dairy- cream, milk, or cheese. Not to mention the amount of added sugars, inflammatory oils, and high sodium levels they use to make it taste oh so addicting.

This plant-based pesto is dairy free and nut free! Trust me, you won’t even know it’s missing any of your cheesy favorites. 

The thing I love best about this recipe is that you only need one kitchen appliance- either a high speed blender or a food processor! All you have to do is throw ingredients in and blend. Easy peasy. I really like to keep recipes as simple as possible, without skimping on the flavor. Try out my 5-ingredient pesto and let me know what you think! 

INGREDIENTS:

  • 2 cups fresh basil (loosely packed)
  • 1/2 cup extra virgin olive oil
  • Juice from 1 lemon (about 1/4 cup)
  • Zest from 1/2 lemon
  • 3 cloves garlic 
  • 1/2 cup hemp hearts
  • 1/4 cup nutritional yeast
  • 1/2 tsp sea salt
  • Red pepper flakes (to taste)
  • 1-2 tsp warm water (add at end if you need to thin for consistency)

PROCESS:

  1. Add all ingredients to a high powered blender or food processor. Blend until well incorporated.

  2. Add red pepper flakes after all ingredients are well blended. Add 1-2 tsp warm water only if wanting to thin consistency. Enjoy!

  3. Store in refrigerator in mason jar for up to 7 days. When using for a second or third meal, make sure to let your pesto sit on the counter for a few minutes (the oil will solidify while in the fridge).