How to Make Pesto (dairy-free option)

I have a windowsill in my apartment dedicated to herbs now. Sage, rosemary, and a hydroponic basil plant occupy this sunny little spot and are thriving. The basil plant grows particularly wild, but there are no complaints because basil pesto is one of my favorite things to have in the refrigerator to cook with throughout the week. Pesto tuna salad has been one of my favorites as of recent. 

While basil is the OG of pestos it can fundamentally be made from any herb or green. Parsley and arugula are some of my other favorites to substitute in lieu of basil. That said, I don't recommend making pesto with raw cruciferous greens like kale or spinach as their goitrogenic properties interfere with nutrient absorption and inhibit proper thyroid function. 


  • 3 ounces fresh herbs/greens

  • 1/3 cup olive oil

  • juice of 1 lemon

  • 1/2 cup sprouted nuts, I used brazil nuts

  • 1/4 cup raw parmesan cheese or nutritional yeast

  • 1/2 teaspoon celtic sea salt

  • 1/4 teaspoon pepper


Soak the greens/herbs in cool water with 1 teaspoon apple cider vinegar for 5 - 10 minutes to clean. Drain and gently pat dry with a kitchen towel. 

Add olive oil, lemon juice, sprouted nuts, and the cheese or nutritional yeast to a blender or food processor. Blend until smooth.

Add greens/herbs one handful at a time to incorporate. Blend until smooth. Refrigerate in a sealed glass jar for up to 2 weeks.