Dairy Free Pesto: Easy to make, this Dairy Free Homemade Pesto Recipe tastes great whether you’re dairy free or not. Made with lemon, walnuts, garlic and basil. This basil pesto is incredibly delicious, and perfect on chicken, pasta or pizza!

You can find a jar in your grocery store but there’s nothing like homemade. Big bundles of fresh basil with the bright flavor of lemon. You can’t get that from a grocery store.

How to Make Dairy Free Pesto Sauce

Making your own pesto is the best way of using up fresh basil from the garden. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste.

INGREDIENTS

OLIVE OIL—brings the pesto together and offers a creamy texture. Use good olive oil.

LEMON—offers a bright tang to the pesto.

WALNUTS—basil recipes often call for pine nuts, but you can easily substitute walnuts.

FRESH BASIL—is a powerful aromatic herb and a little goes a long way. You can mellow the pesto out a bit by subbing half of the basil with fresh baby spinach leaves or Italian parsley.

GARLIC—adds another layer of delicious flavor. Fresh off the bulb is best.

CAPERS—this ingredient is optional. Perfect if you want a little tang.

Adding Cheese to The Pesto

MAKE TWO BATCHES: If part of your family can have cheese, here is an option for adding cheese to the pesto. Add 1 cup grated Parmesan cheese to the pesto recipe.

How to Freeze Dairy Free Pesto

Divide pesto into desired serving sizes, pour into freezer safe zip top bags. Lay flat in the freezer until frozen. When ready to use, place in the refrigerator to defrost.

How to Preserve Fresh Basil To Use Throughout The Year

FREEZE BASIL: Finely chop fresh basil. Place herbs in an ice cube tray, silicone ones work best. Fill each well with water, just enough to completely cover the herbs. Press the herbs into the water so they are fully submerged. Place the ice cube tray in the freezer and freeze for 3-4 hours. Defrost the cubes and use on pasta, dip for bread, and vegetables, or use as a marinade for chicken or steak.

NOTE ABOUT BASIL

Basil pesto darkens when exposed to air. To store, cover tightly with plastic warp, making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto sauce will stay greener longer that way.

BONUS: HOW TO DRY FRESH BASIL

Is your garden overflowing with fresh basil? Here is the solution to a bounty of fresh basil. Place 2 cups of fresh basil leaves on dehydrator trays. Turn the dehydrator on high, process 2 hours. Makes ¼ cup fresh dried basil.

MORE SAUCE RECIPES

ROASTED SWEET PEPPER SAUCE 2. BARBECUE PLUM SAUCE 3. BARBECUE HONEY MUSTARD DIPPING SAUCE

Dairy Free Pesto Recipe

Yield: Makes 16 ounces

NOTE: Basil pesto darkens when exposed to air. To store, cover tightly with plastic wrap, making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto sauce will stay greener longer that way.

Ingredients

2/3 cup olive oil
3 lemons, juice and zest
1 cup walnuts, chopped
2 teaspoons salt ( 1 teaspoon if you add capers)
5 cups loosely packed fresh basil leaves
3 garlic cloves, chopped
optional—1 tablespoon capers
2-4 tablespoons water (optional for thinning out sauce)

Instructions

To the bowl of a food processor or blender, add the olive oil, lemon juice, lemon zest, walnuts, salt, basil leaves, garlic, and optional capers (REMEMBER TO ADJUST THE SALT IF YOU'RE ADDING CAPERS). Pulse until chopped to desired consistency. Don't forget to scrape down the sides.
Add water until the pesto is to your liking.

HOW TO DRY FRESH BASIL

Place 2 cups of fresh basil leaves on dehydrator trays. Turn the dehydrator on high, process 2 hours. Makes ¼ cup fresh dried basil.

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Dairy Free Pesto