Vegan Pesto

Let’s face it, pesto is absolutely delicious! Unfortunately traditional pesto recipes call for the use of Parmesan cheese, which is fine if you’re following a Primal diet, but dairy isn’t allowed on the Paleo diet. Thankfully this dairy-free, Paleo and Vegan Pesto recipe has all the flavor of pesto that you love, without the use of any dairy! This vegan pesto condiment is excellent on chicken, fish, spaghetti squash (Paleo pasta), or as a tomato sauce substitute on Paleo pizzas. Make a double batch and save some for later use, it holds up great in the freezer. Looking for even more Paleo marinade and sauce recipes? Check out our PaleoPlan recipe center for hundreds of more FREE Paleo recipes.

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Vegan Pesto

Servings 4

Total Time: 15 minutes

Cook Time: 15 minutes

Nutrition Information

calories 370

carbohydrate 23g

protein 6g

fat 30g

Ingredients

  • 1 cup(s) basil, fresh
  • 1/4 cup(s) pumpkin seeds cashews, slivered almonds or pine nuts
  • 1/2 cup(s) olive oil, extra virgin
  • 2 tablespoon(s) lemon juice
  • 2 medium garlic clove(s)
  • 1/2 teaspoon(s) coconut aminos
  • 1/2 teaspoon(s) sea salt (optional)
  • 1/8 teaspoon(s) cayenne pepper

Instructions

  1. Add all ingredients to a small food processor or blender.
  2. Blend until a smooth paste forms. Add more olive oil, or a small amount of water if needed for desired consistency.
  3. May be frozen for later use.

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