Appetizer · Sauces and Dips · Vegetarian

Dairy-Free Pesto

Don’t be afraid to experiment with the ratios on this one; if you want it creamier add more macadamia nuts, if you eat dairy you can replace the nutritional yeast with parmesan cheese or omit it all together, for a stronger taste use more basil.

It is traditionally made with a mortar and pestle, but to simplify things I’ll just use a blender.


1 cup of basil leaves,  packed
1 cup of pine nuts
1/2 cup of macadamia nuts
1/4 cup of nutritional yeast
3 garlic cloves
1/2 cup of olive oil
Salt to taste


  • Blend all ingredients until desired consistency.
  • Use as a dipping sauce or over spaghetti squash or zucchini noodles.

4 thoughts on “Dairy-Free Pesto

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