Dairy-Free Pesto (Whole30/Paleo)

Let me introduce to you, my all-time favorite pesto. It’s dairy-free, super easy to make, and it’s full of flavor. This recipe takes no time at all and will take your meal up so many notches — whether you are doing a Whole30, cutting out dairy, or just sticking to your usual diet and want to try something different. Anytime I’m at a loss with how to season something, I always turn to this. On top of salmon or tossed in some veggies — voilà!

At the end of my pregnancy I meal prepped all the things. Meals were one less thing I hoped to worry about after we brought the baby home, but wanted to make sure they were very much a priority. I made a bulk batch of this dairy-free pesto and to be honest, how often I ate it over the course of my maternity leave is embarrassing. My point being, it’s a staple for me and so versatile. It freezes well and can be reheated in as little as 15 seconds, while still tasting just as fresh as when you made it the first time.

Let me also tell you about the time where I made this recipe (for this shoot, actually) and my sister tried it for the first time. Some people may question if a dairy-free pesto is as good as the “real deal” (#ILoveCheese). That was Katie. Then we ate it over some baked chicken and I won her over. We discussed how easily she could make this recipe. She hasn’t told you yet, but her ability to create amazing spaces doesn’t exactly transition over into the kitchen. What can I say? We balance each other out well. But with her hectic life of working full-time and being a single mom to a toddler, trying new recipes is tough!

She admitted that she could totally do make this and it would allow her to switch things up from their usual week night meals. I left her some and got a text a few days later saying she added it to eggs, yes — eggs. And then asked if it would be weird if she ate the rest with a spoon. I said, nah. And confessed that I’ve totes done it before. 🙂

All of the ingredients are easy to find! However, chances are you will clean out all of the basil off the shelf at the grocery because you will need a lot! It’s also legit fool-proof and nearly impossible to mess up.

Comment below and tell us what you paired it with!

Dairy-Free Basil Pesto

Prep Time4 minutes
Cook Time4 minutes
Total Time8 minutes
Course: Side Dish
Cuisine: American, Italian
Servings: 6
Calories: 226kcal
Author: Abbie


  • 2 cups fresh basil remove stems
  • 1/2 cup pine nuts can substitute with walnuts
  • 1/3 cup extra virgin olive oil add more if needed to get desired consistency
  • 1/2 tbsp minced garlic
  • 1/4 tsp pepper
  • 1 pinch sea salt
  • 1 juice of a lemon


  • Combine all ingredients into a food processor or high powered blender.
  • Blend until smooth.


Serve on your choice of meat (chicken or fish are my go-to’s).
This can be stored in an air tight container for up to 10 days in the refrigerator.
Can also be frozen and re-heated later!

Interested in some of the items in the photos? The links to all of them are below!

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