Easy Nut-Free & Dairy-Free Basil Pesto

4.6 stars, average of 133 ratings

By Lauren Lester, updated October 9 20234
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This quick and easy vegan and keto-friendly pesto is a great option for those with nut and dairy allergies!

Simply subbing sunflower seeds for the traditional pine nuts is an easy swap that still gives you the nutty taste and texture. Swapping nutritional yeast for the Parmesan also makes this low carb pesto dairy free, and even gives it a healthy boost of vitamin B12.

0 days, 0 hours, 0 minutes

Hands-on 5 minutes Overall 5 minutes

Serving size tbsp, 15 g/ 0.5 oz

Allergy information for Easy Nut-Free & Dairy-Free Basil Pesto

✔ Gluten free

✔ Dairy free

✔ Egg free

✔ Nut free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

✔ Beef free

Pescatarian

Vegetarian

Vegan

Nutritional values (per tbsp, 15 g/ 0.5 oz)

Net carbs0.6 grams

Protein1.1 grams

Fat7.4 grams

Calories73 kcal

Calories from carbs 3%, protein 6%, fat 91%

Total carbs1.1 gramsFiber0.5 gramsSugars0.1 gramsSaturated fat1 gramsSodium49 mg(2% RDA)Magnesium7 mg(2% RDA)Potassium50 mg(2% EMR)

Ingredients (makes 1 cup)

large bunch of fresh basil (85 g/ 3 oz)
3 tbsp sunflower seeds (26 g/ 0.9 oz)
3 tbsp nutritional yeast (36 g/ 1.3 oz)
2 garlic cloves, sliced
2 tbsp lemon juice (30 ml)
¹/₄ tsp sea salt
³/₄ cup extra virgin olive oil (180 ml/ 6 fl oz)

Instructions

Place all ingredients in a blender and process until smooth.
Store in an airtight container in the refrigerator for up to 7 days. You can also freeze the pesto in an ice cube tray then transfer to a freezer bag for long term storage.

Nut-Free & Dairy-Free Pesto
Step by Step

★★★★★★★★★★

4.6 stars, average of 133 ratings

This easy dairy-free and nut-free pesto is the perfect topping for fresh salads, baked salmon or roast vegetables.

Hands on5m

Overall5m

Servings24

Calories73 kcal

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Ingredients

large bunch of fresh basil (85 g/ 3 oz)
3 tbsp sunflower seeds (26 g/ 0.9 oz)
3 tbsp nutritional yeast (36 g/ 1.3 oz)
2 garlic cloves, sliced
2 tbsp lemon juice (30 ml)
¹/₄ tsp sea salt
³/₄ cup extra virgin olive oil (180 ml/ 6 fl oz)

Instructions

Place all ingredients in a blender and process until smooth.
Store in an airtight container in the refrigerator for up to 7 days. You can also freeze the pesto in an ice cube tray then transfer to a freezer bag for long term storage.

Nutrition (per tbsp, 15 g/ 0.5 oz)

Calories73kcal

Net Carbs0.6g

Carbohydrates1.1g

Protein1.1g

Fat7.4g

Saturated Fat1g

Fiber0.5g

Sugar0.1g

Sodium49mg

Magnesium7mg

Potassium50mg

Detailed nutritional breakdown (per tbsp, 15 g/ 0.5 oz)

Net carbs	Protein	Fat	Calories
Total per tbsp, 15 g/ 0.5 oz
0.6 g	1.1 g	7.4 g	73 kcal
Basil, fresh
0 g	0.1 g	0 g	1 kcal
Sunflower seeds, hulled
0.1 g	0.2 g	0.6 g	6 kcal
Yeast, nutritional yeast, dried
0.3 g	0.8 g	0.1 g	6 kcal
Garlic, fresh
0.1 g	0 g	0 g	0 kcal
Lemon juice, fresh
0.1 g	0 g	0 g	0 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Olive oil, extra virgin
0 g	0 g	6.8 g	60 kcal

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Jessica 19 days ago # Reply

This pesto recipe sounds fantastic. I can't have nuts (severe allergy) but I can eat dairy. I’m curious, does nutritional yeast really taste like Parmesan? Or is it better to use Parmesan? If so, how much?

Martina @ KetoDiet 15 days ago # Reply

I'd definitely use parmesan if you can have dairy, it's a better option. I'd use 1/4 to 1/3 cup (about 30 g/1 oz) of grated parmesan in this recipe.

E.C. 20 days ago # Reply

Great recipe as I can't eat nuts and dairy! FYI I can use pine nuts (they are technically seeds) so if you can use those, definitely recommended as they make it taste more "traditional."

Thanks for the tips! Yes, pine nuts are indeed seeds although I do recommend caution as some people with severe nut allergies still need to avoid them.