It’s no secret that I LOVE a good green sauce! In fact, I have a few varieties of green sauces on the blog. To me, you’ve got to have a light and healthy sauce that you can drizzle (or pour) on everything without having to worry about your macros. That’s a lie, you need tons of different sauces (green or not) to pick and choose from! That’s why I am adding this dairy-free basil pesto to my sauce lineup.
What You’ll Need to Make Dairy-Free Basil Pesto:
- Fresh basil, lightly packed
- Dairy-free plain yogurt (My favorite is So Delicious Coconut Yogurt)
- White balsamic vinegar
- Toasted almonds
- Cloves garlic, or frozen cubes
- Pinch of Kosher salt and pepper
- Pinch of red pepper flakes
How to Make Dairy-Free Basil Pesto:
This dairy-free basil pesto tastes so good! And it’s SUPER easy to make. Grab your fresh basil, dairy-free plain yogurt, white balsamic vinegar, toasted almonds, garlic, Kosher salt, and red pepper flakes. Add all of the ingredients to a small blender or food processor and blend until pretty smooth. The toasted almonds will leave your dairy-free basil pesto a little chunky– that’s good!
Favorite Ingredients
My favorite dairy-free yogurt is the coconut plain yogurt alternative by So Delicious. The macros are great and it’s great in this dairy-free basil pesto because it leaves the texture so creamy.
I love to use the “White Modena Vinegar” (which used to be called white balsamic) from Trader Joe’s. I also LOVE my sweet, fruit-infused vinegars from Baker and Olive. My favorites are lemon and peach. For this recipe, just be sure to use a slightly sweet vinegar that you like! Clearer the better for color. But if you love dark, dark vinegars work too.
When it comes to garlic, I hate having smelly hands all day. That’s why I love using Dorot minced garlic frozen cubes. I love that all the work is done for you. All you have to do is pop the cube out and you’re set! I grab them at Trader Joe’s, but I’m sure you can find them at your local grocery store.
Also, you don’t have to buy almonds that are already toasted. To toast your own almonds, get out your favorite non-stick pan and heat it up to medium-high heat. Toss your almonds in the hot pan and keep moving them around until they are slightly brown. Just make sure you keep an eye on your pan. You don’t want the almonds to get burned.
Gluten-Free/Dairy-Free Modifications:
The name of this recipe says it all..this basil pesto is dairy-free! I use the So Delicious Unsweetened Dairy Free plain coconut yogurt which is labeled at 90 calories, 6 fat and 9 carbs for 3/4th cup (170 g). It’s a small enough amount that you could use most yogurts with very similar macros! If you use a non-fat Greek yogurt, your protein will be a little higher and your fats will be a little lower. But nothing drastic! So use your favorite yogurt. As for gluten, all the other ingredients are fresh and gluten-free.
Serving Suggestions:
Enjoy this dairy-free basil pesto drizzled on everything! Grilled meats, sandwiches, wraps, salads, crusty bread, pasta…. EVERYTHING.
Similar Recipes:
Macro-friendly Cilantro Pepita Sauce
Macro-friendly Green Goddess Dressing
Dairy-Free Basil Pesto
This dairy-free basil pesto is one of my all-time favorites. I drizzle it on everything! When the macros are so good it’s hard not to! If you are looking for other easy sauces or recipes you could use with this dairy-free pesto, you should check out my cookbooks. They are full of proteins, sandwiches, salads, wraps, even more sauces…all the good stuff. Make sure you’re also following me on Instagram and TikTok too! I’m always coming up with new ways to use this deliciously macro-friendly sauce.
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read the full privacy policy here.
Dairy-Free Basil Pesto
Ingredients
- 3 cups Fresh basil, lightly packed (50 g)
- 1/3 cup Dairy free plain yogurt* (75 g)
- 3 Tbsp White balsamic vinegar (45 g)
- 1/4 cup Toasted almonds (30 g)
- 2 cloves Garlic, or frozen cubes
- Pinch of kosher salt and pepper
- Pinch of red pepper flakes
Instructions
- Add all ingredients to a small blender or food processor and blend until pretty smooth. The nuts will leave it a little chunky– that’s good!
- Enjoy this drizzled on everything! Grilled meats, sandwiches, wraps, salads, crusty bread, pasta…. EVERYTHING.
Notes
Nutrition
Tried this recipe?
Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!
Hi Lillie! Do you think this pesto would work in a recipe that has to be cooked? I want to make a pesto stuffed chicken but wasn’t sure how the yogurt would work in it. Thank you!
Excellent! Tasted. Don’t miss the olive oil at all!!