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A bowl of dairy-free pesto on a light gray surface next to a bowl of toasted pine nuts, roasted garlic, and toast.
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5 — Votes 4 votes

Dairy-Free Pesto with Roasted Garlic

Pesto minus the dairy, but still full of the flavor!
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Condiment
Cuisine: Italian
Servings: 8 Servings
Author: Amber Goulden

Ingredients

  • 1 cup packed (4 ounces) fresh basil leaves
  • 1 garlic bulb
  • ¼ cup pine nuts
  • Juice of 1 lemon
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon salt
  • Cracked pepper to taste

Instructions

  • Roasted Garlic
  • Preheat the oven to 375°F.
  • Peel the outer layers of the garlic skin off, leaving the cloves still attached. Then, cut the top of the bulb off (making sure to cut the tops of cloves hiding on the side).
  • Wrap the prepped garlic bulb in parchment paper with the cut side up, then place the wrapped garlic in a muffin tin to balance.
  • Roast the garlic at 375°F for 30-45 minutes.
  • Remove the garlic from the oven and let cool before handling.
  • Pesto
  • Stirring constantly, toast the pine nuts in a small/medium-sized pan over low/medium heat. Remove them from heat when they’re slightly brown and fragrant.
  • Add the basil, lemon juice, roasted garlic, toasted pine nuts, and half of the EVOO to a food processor, and pulse until everything is evenly combined.
  • Add the salt, pepper, and remaining EVOO to the food processor, and pulse until the pesto is smooth and creamy.

Notes

Nutrition information above is for 2 tablespoons of pesto sauce.

Nutrition

Calories: 89kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 73mg | Potassium: 36mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.4mg