Dairy-Free Lemon Basil Pesto



Dairy-Free Lemon Basil Pesto



There is nothing like a homemade pesto sauce. It is full of flavor and extremely versatile, but unfortunately, traditional pesto packs quite a bit of fat. In fact, most store bought varieties can contain up to 7g of fat in just 1 Tablespoon. I don’t know about you, but when I am craving pesto, I want to use more than one measly tablespoon of the stuff, so I set out to create a version that would allow me to do so without the dairy and half the fat. Challenging? Slightly, but I am pretty satisfied with the end result. For dinner last night, I paired it with zucchini noodle pasta with artichoke hearts, and it was yummy enough that I had it again for lunch today.



Zucchini Noodle Pasta with Artichokes and Lemon Basil Pesto



click ‘more’ for recipe

This pesto is super simple and quick. It saves well in the fridge for up to 4 days so save any excess in a seal top jar.

Dairy-Free Lemon Basil Pesto
Author: 
Recipe type: Sauce
Prep time: 
Total time: 

 

A dairy free & nut free pesto with half the fat and calories of traditional pesto.
Ingredients
  • 4 oz jumbo pack of basil; rinsed and dried
  • 1 Tbsp. lemon juice
  • 3 Tbsp. Nutritional yeast
  • 1 clove of garlic
  • Salt and pepper to taste
  • 3 Tbsp. olive oil

Instructions
  1. In a food processor, combine all ingredients except olive oil and blend until thoroughly mixed.
  2. Add in olive oil and continue mixing until all ingredients are well mixed.

Notes
Creates about 1 cup of pesto

 

 

 

2 comments on Dairy-Free Lemon Basil Pesto

  1. santiags mexicana
    November 20, 2013 at 12:32 am (4 years ago)

    Just lately, I didnt give lots of considered to aid leaving observations on internet web page webpage articles and supply positioned comments even much less. Reading through in your excellent article, will let me to do sometimes

    Reply
    • Danielle
      Danielle
      November 20, 2013 at 5:13 am (4 years ago)

      Thank you for the kind words sanitags!

      Reply

Leave a Reply


Rate this recipe: