Basil Pesto (Dairy & Nut Free)

If you thought enjoying the vibrant flavors of basil pesto meant compromising on dietary needs, think again! This dairy-free, nut-free basil pesto is here to prove that you can have it all—rich, creamy texture and bold, fresh flavors—without any allergens. Perfect for those with dietary restrictions or simply looking for a lighter option, this recipe swaps traditional ingredients for clever alternatives, delivering a delicious sauce that pairs beautifully with pasta, sandwiches, or as a dip. Let’s get started on making this allergy-friendly green goodness!

Prep Time: 5 mins / Total Time: 10 mins

Makes: About 1 cup

Ingredients:

• ½ cup sunflower seeds
• 2 tablespoons fresh squeezed lemon juice
• 1 large garlic clove
• ¼ teaspoon sea salt
• Fresh ground black pepper, to taste
• 2 cups basil leaves, pretty firmly packed 
• ¼ cup extra virgin olive oil, plus more for a smoother pesto

Instructions:

• Rinse your basil leaves and pat them dry. 
• In a food processor, combine the sunflower seeds, lemon juice, garlic, salt, and pepper and pulse until well chopped.
• Add the basil and pulse until combined.
• With the food processor running, drizzle in the olive oil until all combined. 

Notes: 

• For a smoother pesto, add more olive oil. 
• Alternatively you could use pepitas or hemp seeds instead of sunflower seeds.
• Keep the pesto in an airtight container for a few days in the fridge, it’s best to cover your pesto with a thin layer of plastic wrap or an extra drizzle of oil before sealing your container. This will keep it fresh and green!
• For a twist, pulse in sun dried tomatoes, artichoke hearts, or a roasted red pepper.
• Punch up the flavor by adding a charred jalapeño or a pinch of red pepper flakes.

How to use the pesto:

• Toss it in with your favorite pasta.
• Spread it on toast and top it with some sliced tomatoes seasoned with a little salt and pepper. 
• Add it onto a grain bowl. 
• Use it for pizza sauce. 
• Or even your scrambled eggs. 

Do you have a favorite way to use pesto? Let me know in the comments!

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