Dairy Free Walnut Basil Pesto

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If you love pesto but want a version that’s simple, approachable, and easy to make on repeat, this dairy-free walnut basil pesto is the one. It’s bold, fresh, and made with just a handful of ingredients that let the basil really shine. No cheese, no complicated steps, and no expensive pine nuts.

An open jar of dairy free walnut pesto on the counter with a spoon for scooping into cooked pasta.

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I’ve been making this pesto for years, and it’s the version I always come back to for everyday meals. It’s naturally dairy free and vegan, tastes great and works with just about everything. I spread it on sandwiches, add it to gluten free noodles, and it’s one of my favorite ways to dress up meal prep Dutch oven shredded chicken.

Traditional pesto uses pine nuts, which are delicious but usually pretty expensive. Walnuts bring a similar richness with a slightly deeper, earthier flavor that pairs beautifully with fresh basil and lemon. And no parmesan is needed.

This pesto is super simple and freezes great for meal prep. It’s a sauce you’re going to want to always keep on hand. I promise.

Why You’ll Love This Pesto Sauce

A few simple ingredients give this sauce a big flavor – all without any cheese (not even vegan cheese).
Walnuts replace pine nuts, making this realistic for weekly meal prep.
Works just as well on pasta as it does on sandwiches, vegetables, or snacks.

Labeled ingredients on counter for dairy free walnut pesto.

Ingredient Notes

Fresh Basil – Use the freshest basil you can find. I’ve used the stems in a pinch, but the leaves are what you want to use here.

Olive Oil – Use a good quality extra virgin olive oil.

Lemon Juice – Skip the bottled juice and opt for a fresh lemon to get your juice. It makes a huge difference as the lemon is an important part of the flavors.

Full ingredient list can be found in the recipe card below.

How To Make Vegan Walnut Pesto

Two photos to show how to make dairy free walnut pesto, including adding all ingredients into food processor and what the final result in the food processor looks like.

Add the basil, garlic, walnuts, lemon juice, and salt to a food processor. Pulse for 30-40 seconds, until everything is finely chopped.
With the food processor running, slowly pour in the olive oil until the pesto is smooth and fully combined.
Enjoy the pesto immediately, or move to an airtight container, and pour additional olive oil on top for storage. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Dairy free walnut pesto in a glass jar with a layer of olive oil on top for storage.

Jen’s Recipe Tips

Don’t over-process the pesto. Pulse just until smooth and spoonable.
Taste at the end and adjust salt as needed.
Add olive oil slowly so the pesto emulsifies properly.
Adding a thin layer of olive oil over the top of the basil will help keep it fresh in the refrigerator.
I love freezing leftovers in ice cube trays then transferring to a freezer bag for easy access later.

Serving Suggestions

Lately, my favorite way to eat this sauce is in a pesto pasta salad with roasted vegetables. It’s like summertime in a bowl, and I can’t get enough of it.

You can use this pesto the same way you would normally use pesto. It’s one of those sauces that earns its place in the fridge. Here are a few ways I use it regularly:

Tossed with pasta (I use gluten-free pasta – any shape)
Spread on sandwiches or wraps
Spoon it onto grilled or roasted vegetables
Stirred into meatballs (chicken is especially delicious)
Toss it into lemon herb quinoa with some chicken breast for an easy grain salad.

Recipe FAQs

Can you make pesto without cheese?

Yes. Traditional pesto includes cheese, but it’s easy to make a flavorful pesto without it. This dairy-free version relies on basil, walnuts, lemon juice, and olive oil for richness and balance.

How long does homemade dairy-free pesto last in the fridge?

Homemade dairy-free pesto will keep for up to 5 days in the refrigerator when stored in an airtight container with a thin layer of olive oil on top.

Can you freeze dairy-free pesto?

Yes. This pesto freezes very well for up to 3 months. Freeze in small portions so it’s easy to thaw only what you need.

Why does pesto turn brown in the fridge?

Pesto can oxidize when exposed to air. Adding a thin layer of olive oil on top and storing it tightly sealed helps preserve the bright green color.

What’s the best oil to use for pesto?

Extra virgin olive oil is best for pesto. It adds flavor and helps create a smooth, cohesive sauce.

Can I make pesto without a food processor?

Yes, but a food processor makes it much easier. You can also finely chop everything by hand or use a mortar and pestle, though it takes more time.

What can I use dairy-free pesto for besides pasta?

Dairy-free pesto is great on sandwiches, mixed into pasta salads, spooned over roasted vegetables, stirred into meatballs, or spread on crackers or rice cakes.