Dairy Free Walnut Basil Pesto

Dairy free walnut pesto in a small glass jar with the lid off to show pesto texture.

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.

Jennifer Farley

Prep Time 15

Total Time 15

Serving Size servings

Equipment

Food processor

Ingredients

3 cups fresh basil leaves (washed and dried well)
4 medium garlic cloves
1 cup walnut halves (unroasted)
2 tablespoons fresh lemon juice
1 teaspoon sea salt
½ cup olive oil (extra virgin) plus more for storing

Instructions

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.

Notes

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.
This recipe makes about 1 cup of pesto sauce.