This packed-full-of-flavor dairy free pesto is full of basil and garlic flavor and tastes like classic pesto, but without the Parmesan.

Table of Contents

• All About Pesto
• What Can I Use Instead of Parmesan in Pesto?
• Ingredients
• Adaptations/Variations
• How to Make Dairy Free Pesto
• Can You Freeze Pesto?
• How to Serve Dairy-Free Pesto
• More Dairy-Free & Vegan Sauce Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

All About Pesto

Garlicky, glorious, herby pesto. It’s such a wonderful, versatile sauce that elevates everything from pizza to pasta to sandwiches. And at a glance, pesto looks like it must be vegan. I mean, it’s so green, am I right? But nope! Traditional pesto has Parmesan, so it’s not dairy-free or vegan – but I have the solution right here: Dairy-Free Pesto!

Traditional pesto contains the following ingredients:

1. Basil
2. Garlic
3. Pine nuts
4. Parmesan and
5. Olive oil

So you see your vegan/dairy “gotcha” ingredient right there – PARMESAN! No bueno for vegans – and sometimes a no bueno for vegetarians, too, if rennet source matters to you (this can depend on the brand of Parm, too.) 

I’m sure there are quite a few people out there who think pesto needs parmesan cheese, and I suppose I used to be one of them. But you know what? It just ain’t so! Yes, back before my dairy-free days, even my own pesto recipes had a heavy hand with the cheese. And I’ll admit, it took me awhile to land on a cheese-free pesto recipe that I liked just as well. So you might be wondering … 

What Can I Use Instead of Parmesan in Pesto?

Instead of Parmesan, we’ve got a combo of that glorious vegan wonderfood, nutritional yeast, and lemon juice. TRUST ME – this combo works swimmingly and officially elevates this vegan basil pesto to my very favorite in the world. 

So what else is in this one?

Readers say …

“Love this recipe! My husband said he liked this more than regular pesto and my son gobbled it up. I tossed it with rotini pasta and roasted cherry tomatoes. Delicious! Thank you!”

– Courtney

Ingredients

We’ve got some nice, traditional ingredients going on:

• Basil – a LOT of fresh basil
• Pine nuts – I love the flavor this traditional ingredient adds, but you can sub with cashews or toasted walnuts.
• Good olive oil
• Garlic – gotta have fresh garlic!

And then, we have a few less traditional ingredients for loads of flavor:

• Lemon juice – for zip
• Nutritional yeast – for that nutty umami effect that parmesan used to bring to the table
• Thyme – just because it’s oh-so good. The thyme is optional, but I gotta enthusiastically recommend it. (The addition is inspired by Isa and it’s so good in there.)

Adaptations/Variations

• Parsley pesto: Swap the basil for parsley. It’s so good!
• Basil & toasted walnut pesto: Toast up some walnuts and add them to the mix instead of pine nuts. I love this variation!

How to Make Dairy Free Pesto

Some people use a mortar and pestle for their pesto – that’s the old-fashioned (and some might argue superior) way to do it. If you’d like to do the same, go for it!

But me, I use my Vitamix. Call me lazy or call me efficient – either way, call my very favorite vegan pesto recipe delicious. 😉 Because it’s still plenty tasty straight out of the blender, and it’s super easy to make that way too.

Can You Freeze Pesto?

Yes, pesto freezes beautifully! You can freeze it in a zipper bag or airtight container, or even freeze it individually in muffin cups or silicone molds, then pop them out and place the pesto pucks in an airtight bag. Pull one out and add it to pasta for a quick and easy meal.

How to Serve Dairy-Free Pesto

Oh, and some ideas for enjoying your vegan basil pesto? I, Ms. Pesto Obsessed, have a few of those!

• Pizza: How about as a base on some pizza along with a thin layer of heirloom tomatoes and some cashew parmesan sprinkled on top before baking? Vegan pizza nirvana.
• Pesto potatoes: Toss with just-out-of-the-oven roasted baby potatoes.
• Soup topper: Drizzle it over your favorite minestrone.
• Sandwiches: Try it slathered on a grilled vegetable sandwich.
• Pasta or gnocchi: Serve it with either, or stir it into pesto pasta topped with cherry tomatoes.

Pesto, baby. Is there anything it can’t do?

Make some dairy-free pesto for now, make some for later, either way, just make it!

You’ll be glad you did.

More Dairy-Free & Vegan Sauce Recipes

• Vegetarian Puttanesca
• Italian Tomato Sauce
• Red Lentil Sauce
• Veggie Bolognese
• Dairy-Free Alfredo Sauce

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Dairy-Free Pesto

Think pesto needs parmesan in order to have flavor? Think again! This versatile, vibrant pesto proves that pesto doesn't need dairy to be delicious.

Keyword dairy free pesto, pesto without dairy, pesto without parmesan, vegan pesto

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 144kcal

Author Kare

Ingredients

• 6 cups loosely packed fresh basil
• 2/3 cup pine nuts
• 1/4 cup nutritional yeast
• 4 medium cloves garlic roughly minced
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon fresh thyme leaves optional
• 1/2 teaspoon kosher salt or sea salt + more to taste
• 1/2 – 3/4 cup olive oil

Instructions

• Place basil, pine nuts, nutritional yeast, garlic, lemon juice, thyme (if using), salt, and 1/2 cup olive oil in your high-speed blender (I use and recommend a Vitamix). Blend until a bit of a paste forms, drizzling in more olive oil as necessary until your pesto reaches the consistency you like. Taste and add additional salt if desired.
• Store in an airtight container in the refrigerator for up to 5 days or freeze for up to several months.

Nutrition

Serving: 2tablespoons | Calories: 144kcal | Carbohydrates: 3g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 48mg | Fiber: 1g

The post Dairy-Free Pesto appeared first on Kitchen Treaty.

I’m sure you’ve guessed that today’s recipe is a riff on the popular Dr. Seuss book. St. Paddy’s Day, is of course, the perfect time to share Green Eggs & Yams because, you know, green. You don’t want to have to pinch your breakfast.

This one involves no food color – rather, the green comes compliments of a healthy hit of pesto.

Roasted sweet potatoes and, naturally, a couple of poached eggs complete this simple breakfast.

I DO, I DO like it, Sam-I-am!

Sorry, sorry. You know I had to.

(more…)

The post Green Eggs & Yams appeared first on Kitchen Treaty.

So it pleases me to no end when I have a lunch all ready-made, just waiting in the fridge. These Tabbouleh Hummus Mason Jar Salads aren’t just a convenient lunch. They say I’ve got my stuff together, man. And now I’m ready for fall.

I adore mason jar salads, not only because I love mason jar everything, but because they really are a truly awesome way to make ahead and transport a super healthy lunch. This version is almost like a mini grain bowl on the move. It’s got a healthy scoop of tabbouleh at its base, followed by a schmear of hummus. Lord, I hate the word schmear, but I felt I had to use it here. Apologies.

Then, we’ve got some spinach and romaine and finally, just because we deserve it because we are so TOGETHER, we get some toasted pine nuts tossed on the top for good measure.

I use my Quinoa Tabbouleh and Classic Hummus for these mason jar salads, but you can use whichever tabbouleh and hummus you like. Mix and match for your very own fresh start!

More Easy Quinoa Salad Recipes

• Quinoa Tabbouleh
• Quinoa Salad with Colorful Veggies
• Lemony Quinoa Chickpea Salad with Fresh Dill
• Quinoa Berry Salad

If you try and love this recipe for Tabbouleh Hummus Mason Jar Salads, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️

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Mason Jar Tabbouleh Hummus Salad

Like a mini grain bowl on the move, these hearty, protein-packed mason jar salads are layered with tabbouleh, hummus, greens, and toasted pine nuts. So easy and, frankly, darn cute!

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 mason jar salads

Author Kare

Ingredients

• 1 cup tabbouleh
• 1/4 cup hummus
• 1 cup shredded romaine
• 1 cup shredded baby spinach
• 1 tablespoon toasted pine nuts optional*

Equipment:

• Two pint-size 16-ounce mason jars with lids and bands

Instructions

• Divide the tabbouleh between the mason jars. Top each with the hummus. On the cutting board, quickly toss the romaine and spinach together and add to the jars, pressing down gently to get it all to fit in if needed. Top with pine nuts. Add lids and bands and seal.
• Salads keep refrigerated for 3-4 days.

Notes

* To toast pine nuts, place them in a small skillet over medium-low heat. Cook, stirring frequently, until light golden, 3-4 minutes. Remove from heat before they get too brown as they will continue cooking a bit after you’ve removed them from the heat.

Gluten-Free Note

The salad should be gluten-free if you use quinoa tabbouleh. Traditional tabbouleh made with bulgur is NOT gluten-free.

The post Tabbouleh Hummus Mason Jar Salads appeared first on Kitchen Treaty.

A fresh, light, seasonal, and – most importantly – scrumptious dinner right from the grill? Yes please.

Grilled halloumi, juicy peaches, and fresh arugula in this Grilled Halloumi & Peach Salad means you get a salty, sweet and zesty element all in one light bite.

If you don’t have white balsamic, a regular balsamic or even a reduce balsamic glaze would be equally delicious on this salad.

Happy Summer!

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Grilled Halloumi & Peach Salad

Grilled halloumi, juicy peaches, and fresh arugula in this Grilled Halloumi & Peach Salad means you get a salty, sweet and zesty element all in one light bite.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 445kcal

Author Kare

Ingredients

• 4 ounces grilled halloumi slices about 4 2-inch by 4-inch slices (here’s how to grill halloumi cheese)
• 2 cups baby arugula
• 2 peaches cut into 6 wedges
• 2 tablespoons toasted pine nuts*
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white balsamic vinegar
• salt and pepper to taste

Instructions

• Preheat outdoor grill or stove-top grill pan over medium-high heat.
• Spray peach segments with cooking spray or brush with olive oil then place on the grill. Add cheese to the grill too. Grill for 2-3 minutes per side until charred grill marks appear and peach is just starting to soften, flip and grill on the other side.
• Arrange the arugula on a salad dish, top with grilled peach segments and grilled halloumi slices. Top with toasted pine nuts.
• Whisk the olive oil and balsamic vinegar in a small bowl until combined. Drizzle dressing over top of the salad and season with salt and pepper to taste.

Notes

Serves 1 as a main dish or 2 as a side

* To toast pine nuts, warm a saute pan over medium heat. Add pine nuts and cook, stirring frequently, until golden and fragrant, about 4 minutes. Remove from heat before they get *too* toasted – they will continue to cook for a bit even off-heat.

Nutrition

Serving: 2g | Calories: 445kcal | Carbohydrates: 19g | Protein: 16g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Sodium: 708mg | Potassium: 326mg | Fiber: 3g | Sugar: 15g | Vitamin A: 967IU | Vitamin C: 9mg | Calcium: 609mg | Iron: 1mg

The post Grilled Halloumi & Peach Salad appeared first on Kitchen Treaty.

At first glance, peas don’t seem like they’d be a great source of protein. They seem like a veggie – like any other veggie. Healthy, sure. But not necessarily protein-rich.

Did you know, though, that peas are actually legumes? You know, like beans and lentils? (Am I the last to stumble upon this glorious little nugget of information?!)

One cup of shelled peas, in fact, has 8 grams of protein. Those unassuming, ordinary orbs are, actually, a bit of a nutritional powerhouse.

Of course, there’s no time better than spring to celebrate all that pea-riffic goodness. And this Pea Pesto Pasta Salad is full of peas. And P’s.

Yes peas. Peas and thank you. Peas pass the …

Sorry.

So, pea pesto! Peas are a great way to bulk up your typical pesto, plus they add a nice sweetness and a bit of creaminess to boot. Not to mention that glorious green we’ve got going on.

This particular pea pesto boasts peas (of course), parsley, fresh mint, toasted pine nuts, and a good squeeze of lemon. Tossed with a nice curly pasta, the pesto clings to every nook and cranny and makes for one seriously yummy pasta salad. Bonus: it’s vegan – and, if you use brown rice pasta, which I love in this, it’s gluten-free too.

And, with all that protein, it can kind of work as a meal in and of itself.

Peas out!

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Pea Pesto Pasta Salad

This easy vegan salad boasts a creamy pea pesto with parsley, mint, pine nuts, and lemon. Perfect for make-ahead lunches and potlucks.

Keyword pea pesto pasta, pea pesto pasta salad, pesto pea pasta

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 98kcal

Author Kare

Ingredients

• 1 12-ounce box fusilli pasta (white, whole wheat, or brown rice pasta are all great)
• 1/2 cup pine nuts
• 1 10-ounce bag frozen peas, thawed (about 2-1/2 cups), divided
• 1 cup fresh parsley loosely packed
• 1/4 cup fresh mint leaves loosely packed
• 2 medium cloves garlic
• 1 large lemon
• 1/4 teaspoon kosher salt + more to taste
• 1/3 – 1/2 cup extra virgin olive oil

Instructions

• Cook the pasta according to package instructions. Drain and add to a large bowl. Let cool.
• While the pasta is cooking, toast the pine nuts. Place them in a large saute pan over medium-low heat and cook, stirring constantly, until fragrant and golden, 3-4 minutes. Remove from heat and set aside.
• Zest the lemon. Reserve zest for garnish. Set the lemon and zest aside. (You’ll top the finished pasta with the zest and use the juice for the pesto).
• Make the pesto. To the pitcher of a blender, add 1/3 cup of the toasted pine nuts,  1-1/2 cups peas, parsley, mint, garlic, 2 tablespoons lemon juice from the lemon you just zested, salt, and 1/3 cup olive oil. Puree until relatively smooth, adding more olive oil if necessary until the pesto is a saucy consistency. Taste and add additional salt and lemon juice if desired.
• Pour the pesto over the pasta that’s already in the bowl. Add the remaining peas. Toss gently until the pasta is coated and the peas are distributed. Garnish with remaining pine nuts, lemon zest, and a few sprigs of parsley and mint if desired. Serve.
• Can be kept refrigerated in an airtight container for up to 48 hours.

Notes

Gluten-free option:

Use brown rice fusilli pasta.

Nutrition

Serving: 1g | Calories: 98kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 104mg | Potassium: 168mg | Fiber: 2g | Sugar: 1g | Vitamin A: 931IU | Vitamin C: 24mg | Calcium: 27mg | Iron: 1mg

The post Pea Pesto Pasta Salad (with Parsley, Mint, & Pine Nuts) appeared first on Kitchen Treaty.