10 Minute Parmesan-Free Basil Pesto Recipe
This vibrant and flavorful 10 Minute Parmesan-Free Basil Pesto is a fresh, dairy-free twist on the classic pesto sauce, perfect for those avoiding cheese or seeking a lighter option. Made with fresh basil, walnuts, garlic, and a hint of lemon juice, this quick and easy pesto is a versatile condiment that can be used for pasta, sandwiches, or as a dip.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: Approximately 1 cup (enough for 4-6 servings)
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Base Ingredients
- 2 cups fresh basil leaves (reserve the stems for homemade veggie broth)
- ⅓ cup raw walnuts
- 2 cloves garlic
- 1 ½ tbsp lemon juice
- ¼ tsp salt & pepper
Liquid Ingredients
- 3 tbsp olive oil
- 4-5 tbsp water
Optional Ingredients
- Sun-dried tomatoes
- Substitute sunflower seeds for walnuts
Instructions
- Combine the base ingredients: Place the basil leaves, walnuts, garlic, lemon juice, salt, and pepper into your food processor or blender. Pulse a few times to break down the walnuts and then blend until everything is evenly combined.
- Add liquids gradually: If your machine allows, slowly stream in the olive oil and water while running. If not, stop the machine and add the olive oil first, then slowly add water as needed to help blend.
- Scrape down the sides: Depending on your blender’s size, periodically stop to scrape down the sides with a spatula to ensure even blending of all ingredients.
- Adjust consistency: Continue to add water or olive oil until the pesto reaches your desired creamy consistency.
- Season to taste: Taste your pesto and adjust by adding more lemon juice, garlic, salt, or pepper as preferred for balanced flavor.
Notes
- For a nuttier flavor, substitute walnuts with sunflower seeds.
- Sun-dried tomatoes can be blended in for a richer, tangy twist.
- Reserve basil stems to make a flavorful vegetable broth.
- This pesto is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust water quantity depending on desired thickness of pesto.
