Dairy-free Hazelnut Pesto (Easy 5-minute Recipe)
This dairy-free pesto is made with simple ingredients and hazelnuts for a super easy and flavorful homemade pesto recipe. It has a bright, fresh flavor and is made in less than 5 minutes. It will easily become a new favorite!
Pesto is one of my favorite sauces, and after learning how easy it is to make at home, I’ll never go back to store-bought again! Not only is a homemade version so simple to make, but it also doesn’t contain any questionable ingredients or seed soil. The main oil used in pesto is olive oil, but oftentimes, seed oils are also added, such as canola oil in store-bought pesto. I love that there are so. many different ways that you can use this recipe to add flavor and healthy fat to your dishes.
Traditional basil pesto has ingredients such as pine nuts and parmesan cheese, but this dairy-free basil pesto switches things up a bit! This recipe omits the parmesan to make it dairy-free, and instead of pine nuts, this recipe calls for hazelnuts for a unique spin on classic pesto. You can find more dairy-free recipes on my blog here.
Ingredients for Hazelnut Pesto
- Fresh basil – for this recipe you will need 4 oz of fresh basil. At grocery stores, this will come in one of the large clamshell containers that they sell. If you are measuring it by cups, it will be about 2 cups packed. This means that when you add the basil to the measuring cup, you press it down to fit more fresh basil leaves inside. This is a pretty forgiving recipe, so if you don’t have exactly 4 ounces, it will still turn out great!
- Fresh garlic – two garlic cloves add a delicious flavor.
- Fresh lemon juice – The lemon juice adds acidity and brightness to the homemade pesto.
- Salt – I like to use a mineral-rich salt such as Redmond Real Salt.
- Hazelnut nuts – Traditional pesto uses pine nuts, but you can actually use any type of nut you would like! I love the nutty flavor of hazelnuts, but you could also substitute it for other ingredients such as pecan, almonds, or walnuts. If you have a nut allergy, try using seeds instead such as sunflower seeds or pumpkin seeds.
- Extra virgin olive oil – One of the key ingredients in pesto, the olive oil helps thin the sauce and add light flavor.
Helpful tools to make this easy dairy-free pesto recipe
The best part about this recipe is how quick and easy it is! All you need to do is add the ingredients to a food processor or blender and blend. I find that a blender will create a smoother texture, and you really only need to pulse it a few times, but you can blend to your desired consistency. I have the Ninja Blender with a food processor attachment.
Instructions to make the Homemade Hazelnut Pesto
Add all of the ingredients to a food processor or blender. I like to start with half the amount of olive oil and then add more as I blend.
Scrape down the sides as needed until everything is blended and it is your desired consistency.
Store in an airtight container in the fridge for up to two weeks.
How to freeze Hazelnut Pesto
Pesto freezes really well and is great to keep on hand to add flavor to sauces or your favorite dishes. Freezing is great to do whether you are making a batch for later use, or just don’t want to let leftover pesto go to waste! A really simple way to freeze is to add to an ice cube tray so you can grab pesto cubes to add to your favorite meals. My favorite way to do this is to use silicone ice cube trays so that they are super easy to pop out and use.
Favorite ways to use homemade pesto
- Pasta: Pesto makes a super flavorful and easy pasta sauce! Add the fresh pesto to your favorite pasta noodles of choice and serve with chicken or sausage for protein. I also like to add some sun-dried tomatoes for extra flavor. This makes for a super easy weeknight dinner!
- Aioli or dressing: You can easily make a pesto aioli by just simply mixing pesto into mayo. Then you can use it for your favorite sandwiches or burgers. You can also make a super simple salad dressing by thinning it out with more olive oil and vinegar of choice. You can add a little mayo to it as well to make it a creamy texture.
- Eggs: I love pesto with eggs! When I am making over easy eggs I will drizzle a little pesto on top of the eggs in the pan. Or you can mix it in with scrambled eggs, a frittata, or an omelet.
Dairy-free Hazelnut Pesto
Equipment
Ingredients
- 4 ounces basil about 2 cups packed
- 2 cloves garlic
- juice of 1 lemon
- 1 teaspoon salt
- ¼ cup hazelnuts
- ½ cup olive oil
Instructions
- Add all of the ingredients to a food processor or blender. I like to start with half the amount of olive oil and then add more as I blend.
- Scrape down the sides as needed until everything is blended and it is your desired consistency.
- Store in an airtight container in the fridge for up to two weeks.
Nutrition
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