Pine Nut Pesto (Dairy-Free, Gluten-Free)

When I’m cooking at home, I tend to do a lot of pantry-to-plate cooking—grabbing what I have on hand and making it work. One of my favorite condis to keep on hand is a tasty Pine Nut Pesto. I use it to make wraps, to season rice and roasted veggies, and to add color and oomph to crudites or crackers.

This pesto tastes super cheesy, bright, and fresh. Make a double batch and keep it in an airtight, glass container in the fridge for weeks and definitely serve it to your cheese-lover friends, they’ll never know there isn’t any parmesan in here.

2 cups tightly packed basil
3 tablespoons pine nuts, lightly toasted
1/3 cup extra virgin olive oil
3 cloves garlic, roasted
2 teaspoons lemon juice
1 tablespoon nutritional yeast
1/4 teaspoon sea salt

Let’s get started.
1. Preheat the oven to 350°F and line a baking sheet with unbleached parchment paper.
2. Scatter pine nuts on the sheet and roast for 5–7 minutes until starting to brown, then transfer to the food processor with all remaining ingredients.
3. Pulse until all ingredients are broken up and textured.
4. Enjoy right away or store in an airtight container in the fridge until ready to use.

Try this pesto in the following recipes:
Tomato & Onion Farinata

Roasted Potatoes & Arugula

Penne with Black-Eyed Pea Tempeh

Now I want to hear from YU. What’s your favorite way to eat up some pesto? Tell us with a comment below.

Read the comments or add yours.

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  1. This is such a great and easy recipe. I love all the suggestions for all the versatile ways you can use it too. Thanks!

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