Pesto in its traditional form gets its distinct taste from Pecorino Romano cheese, which is made from sheep’s milk. To make your own dairy free version, swap the Italian cheese for nutritional yeast and increase the salt content. The texture won’t be quite the same but equally as delicious nonetheless.
Pestos are not limited to being made from basil. Experiment with other herbs and greens, even try combining them.
- Prep Time: 8 minutes
- Cook Time: 2 minutes
- Total Time: 10 minutes
- Servings: 8
Juice a lemon until you have at least 1 tablespoon.
Add nutritional yeast, nuts and garlic to a food processor.
Add 1 cup of basil (leaves should be plucked from the stems) to food processor and 1/4 cup olive oil, mix until reduced.
Add second cup of basil to food processor as well as remaining ingredients.
Blend until you’re satisfied with the texture.