Dairy-Free Basil Pesto

I have been looking all around for (plant-based) condiments that are not full of additives, salt and other nasties. Maybe I am a bit too fussy with these things, but I love knowing exactly what is in my food. Of course, there are days where I really do not care and eat junk food whilst avoiding the back of the packaging, but those days are pretty rare. I did not end up finding any reasonably priced condiments that fit my criteria, and I was in for a little challenge, so I decided to start making my own. The first thing I made was this dairy-free basil pesto. Let’s be honest, no pesto is better than pesto that has been homemade with love! It tastes great on eggs, salads, raw veggies or on toast. If you eat meat and fish, try adding some to that, too.

You’ll need

For 3-4 small servings

  • 1 small garlic clove
  • 4 handfuls of basil
  • A pinch of sea salt
  • Ground black pepper
  • 1 handful of pine nuts
  • 1,5 tbsp of nutritional yeast (a great source of vitamin B12 for vegans)
  • 2 tbsp of olive oil
  • 1/2 lemon or lime
  • A pestle and mortar or food processor (a blender will not do the trick)

Steps

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Peel and chop the garlic into small pieces and put them in the pestle and mortar. Start grinding them together until there are no whole leaves or pieces of garlic left.

Add the pine nuts and continue grinding. Do not worry if there are still some whole pine nuts left, it adds texture!

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Add in the nutritional yeast, sea salt (not too much!), black pepper and olive oil. Continue grinding until you obtain a smooth texture.

Lastly, add in 2 small squeezes of lime. Serve immediately or store the pesto in an airtight container in the fridge for up to 3 days. Enjoy!

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