The Best Dairy Free Pesto


  • 2 cups fresh basil leaves, stems removed
  • 2 garlic cloves
  • 1/4 cup pine nuts
  • 1/4 teaspoon salt
  • juice from half a lemon
  • 1/2 cup olive oil
  • 1 teaspoon honey or maple syrup


  1. Rinse basil and remove leaves from stems.
  2. Add all ingredients into a food processor except for olive oil.
  3. Turn on high and slowly pour in olive oil. You may have to use a spoon to push the ingredients from the sides of the food processor several times before everything is combined.
  4. Blend until all the olive oil has been added and the pine nuts are finely ground.
  5. Add to whatever you like!


* Pesto will keep in the refrigerator for up to two weeks or in the freezer for 3 months. Allow to thaw to room temperature before serving.

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