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Homemade Dairy Free Pesto

homemade pesto in jar

Tired of store bought pesto that often has added preservatives? Try this homemade dairy free pesto option instead. It’s SO easy to make and requires only 3 ingredients! This recipe is also vegan friendly and skips the dairy typically found in pesto sauces at the supermarket. Not only does this accommodate those with dairy intolerances or preferences, but it’s also eliminating a ton of extra calories and fat in store bought pesto.

Since I typically plant a ton of basil in my garden, I end up with an abundance around late August. There’s so much basil that I just don’t know what to do with it anymore. At this point is when I start making batches of my homemade dairy free pesto! I most often double or even triple this recipe and then freeze the extra in small containers so it’s ready for future uses. With so much garden fresh basil that I definitely don’t want to waste, large batches of pesto just makes sense. 🙂

I keep my pesto frozen for up to 6 months, without flavour or quality being affected. It’s very convenient when winter rolls around to have some pesto in my freezer, ready to go! Plus this delicious pesto contains zero artificial ingredients. So what are you waiting for? Give this simple and delicious recipe a try. I’d love to hear what you think in the comments below.

Not sure what to do with all your homemade pesto?

Well have I got a ton of options for you! Homemade pesto can be added to tons of different dishes! Try this amazing Veggie Pasta with Black Bean PestoVeggie Pesto Pizza or the option of my Socca Three Ways! Looking for a low carb option to use your pesto? Try these delicious and satisfying Pesto Zucchini Noodles (Zoodles) instead.

homemade pesto in jar

Homemade Dairy Free Pesto

Course: Dip
Cuisine: Italian
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 Cup
This homemade dairy free pesto is loaded with garden fresh basil and can be made quickly and easily, using only a few common ingredients.
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  • 2 cups packed basil
  • 3-4 cloves garlic
  • 1/2 cup olive oil
  • 1 tsp salt


  • Add the basil and garlic to your food processor and pulse until chopped up very fine.
  • With your food processor running, slowly pour in the olive oil and process until combined.
  • Add salt, and and pulse a few more times. Use in your favourite dishes.


I like to take half of the pesto and store in an air tight container in the freezer for future use.
Serving: 1Tbsp | Calories: 61kcal | Fat: 6g | Sodium: 145mg | Potassium: 11mg | Vitamin A: 3.2% | Vitamin C: 0.9% | Calcium: 0.6% | Iron: 0.7%
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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