Pesto is easily one of the most versatile condiments/sauces available. You can put it on pizza, pasta, veggies, chicken, pork, or eggs. You can use it as a dip or as a spread. I really can’t think of a way that you CAN’T use pesto.

Pesto!

Traditionally, pesto is made with Parmigiano-Reggiano and Pecorino cheeses. While delicious, dairy is not always an option for all people. I try to eat dairy-free as much as possible when I am at home. My skin and belly do so much better on a no/low dairy diet.

This dairy-free pesto recipe still delivers that “cheesy” flavor thanks to the nutritional yeast in the recipe. You can also really use any nut or seed you want for this recipe as well. I’ve made it with pine nuts and cashew nuts so far. Macadamia nuts, walnuts, and sunflower seeds would be tasty as well. It’s the perfect way to use up some of the fresh herbs that are popping in your garden right now!

Dairy-Free Pesto

Yields 8 servings

INGREDIENTS

• 1/2 cup fresh basil⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1/2 cup fresh parsley⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1/4 cup nutritional yeast⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1/4 cup chives⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1/3 cup olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1/4 cup raw nut or seed of your choice⠀⠀⠀⠀⠀⠀⠀⠀

• 1/2 lemon juiced⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1-2 cloves of garlic⠀⠀⠀⠀⠀⠀⠀⠀⠀

• Salt and pepper, to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀

INSTRUCTIONS

Blend in a food processor for 2-3 minutes. Store in the refrigerator.