Dairy Free Basil Pesto


I am all about soaking up the last few rays of the summer sun. I am trying to walk the dog while it’s still light out and eat all the summer produce that I can.

My in laws neighbors went away and we raided their garden. (They’re friends and it wasn’t stealing! I swear!) They have huge peach trees that we could have picked peaches for days and still have had peaches left. I took some of their mint to plant at my house and so far it’s going well! It’s actually growing. And we took basil. Then, I made dairy free pesto.


Oh my gosh, I am going to DREAM of this pesto in the winter. I’m already dreaming of it now and we just ate it. I wish we could have fresh summer produce all the time. You should make gallons of this now and freeze it for the winter. I plan on it.

Dairy Free Basil Pesto


Yields – 6 servings

Prep time – 15 minutes


  • 1 cup of basil, cleaned
  • 1/4 tsp of salt
  • 1 clove of garlic
  • 3 TBSP pine nuts, toasted
  • 2 TBSP extra virgin olive oil


  1. In a food processor place your pine nuts, basil, salt, and garlic.
  2. Blend until all the ingredients are well combined.
  3. Add the oil and blend again until the oil is incorporated.
  4. Serve over pasta.
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