Dairy Free Pesto Recipe – the Secret Ingredient Disclosed

The legend says that the name of this sauce comes from Italy, the place of its origin. It denotes the way it was originally prepared, by means of ‘mortar and pestle.’ Of course, today you have a blender or a food processor at your disposal. If you, however, really want to, you may try the original method and… you will waste some fifteen minutes of your precious time. The yummy pesto sauce can make any simplest dish unforgettable and impress even the most demanding guests (no matter if you use a pestle or a modern blender.)

Dairy Free Pesto

Dairy free pesto is one of my favorite green recipes. It makes all the difference to the simplest dishes and it always brings the fragrance of sunny Italy to my kitchen.

As a rule, a basic recipe combines basil leaves, garlic, olive oil, sea salt and pine nuts. But I add one more ingredient that makes it taste special.

So, my secret ingredient is… lemon juice. My acquaintance from Italy has shared their family recipe and since then I make dairy free pesto like this:


  • Basil ¾ cup
  • Pine nuts 3 table spoons;
  • Garlic 1 clove;
  • Extra virgin olive oil 3 tablespoons;
  • Sea salt ¼ tea spoon;
  • Lemon juice ¾ tea spoon.


  1. Brown the nuts on a frying pan.
  2. Throw all the ingredients into a small blender.
  3. Blend the ingredients until they are properly mixed.
  4. Leave some coarseness to create that unforgettable taste and texture.

Dairy free pesto can be kept for up to 5 days. If you want to, you may freeze it for later use. Frozen pesto can be kept for months, but I have serious doubts that it’s possible to keep this amazing sauce that long. It’s a pretty safe bet that you will eat it way before any termination date approaches.

Bon appetite!