This dairy-free roasted garlic walnut pesto uses garlic roasted on the grill and fresh homegrown basil.
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Summer is the best time to make one of my favorite fresh basil recipes-roasted garlic walnut pesto. I love the simple classic flavors of this pesto. The roasted garlic is wonderful with toasted walnuts, extra virgin olive oil, and lots of fresh basil from the garden. This is a perfect dairy-free summer basil pesto sauce.
Pesto is one of those versatile sauces that's good on everything. Try it on grilled chicken or burgers. Use it as a dip for raw vegetables or a sauce for roasted vegetables. Add a little vinegar to it and make a salad dressing. And of course, you can always toss it with spiralizer zucchini noodles for pasta pesto. The possibilities are endless.
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Ingredients you'll need
The pesto ingredients are traditional, but I substitute a little lemon juice and extra salt for the cheese, making this pesto dairy-free. Here's what you'll need to make it.
- walnuts
- roasted garlic
- fresh basil
- lemon juice
- extra virgin olive oil
- sea salt
Pro tip: Roast the garlic ahead of time when you're using the oven or grill for something else (here's how to roast garlic on the grill). That way it's ready to go and you don't have to wait for it to cool.
How to make it
This pesto is quick and easy to put together. Everything goes in the food processor and in just a few minutes you have a delicious roasted garlic walnut pesto.
- Toast the walnuts in a low oven until they start to brown and become fragrant. Set them aside to cool.
- Squeeze the head of roasted garlic directly into your food processor. Add the cooled walnuts and sea salt. Pulse until the mixture resembles large crumbs.
- Add the fresh basil leaves and lemon juice to the processor. With it running, stream in the olive oil. Be sure to scrape down the sides and continue to blend until combined. Taste and add additional sea salt as needed.
Serving suggestions
This roasted garlic pesto is great to have in the fridge for quick dinners. Serve over zucchini noodles or on grain-free pasta.
Use it on air fryer chicken, roasted vegetables, or as a dip for raw veggie sticks.
More easy dairy free recipes
If you're looking to brighten up meals, try this easy chimichurri sauce. Fresh herbs, garlic, olive oil and a touch of vinegar make it vibrant and flavorful on just about anything.
This nut-free cilnatro pesto with herbs, garlic and lemon is the perfect way to preserve fresh cilantro for use all winter-just freeze it in ice cube trays.
Or whip up a quick homemade ranch dressing. With simple ingredients, it's tangy, creamy, and totally dairy-free-use it for dipping veggies, or drizzling over tacos.
Roasted Garlic Walnut Pesto
Ingredients
- ⅓ cup organic raw walnuts
- 1 head roasted garlic
- 1 large bunch fresh basil about 2 cups, stems removed
- 1 tablespoon lemon juice
- ¼ cup organic extra virgin olive oil
- sea salt to taste
Instructions
- Toast walnuts in 350 degree oven for 8-10 minutes, until lightly browned and fragrant. Let cool to room temperature.
- Squeeze roasted garlic cloves into food processor and add toasted walnuts and a good pinch of sea salt. Pulse until mixture resembles large crumbs.
- Add basil and lemon juice. With processor running, stream in olive oil. Scrape down sides and process until combined. Add additional sea salt to taste.
Jarome says
I love pesto! This is a great recipe. Thanks. XOXO
Lisa says
Thanks! I love pesto too. 🙂
Alissa @ Connoisseurus Veg says
I think I just figured out what to do with this year's basil crop, which is getting overdue for harvesting. Oh, and I love roasted garlic. This sounds like the perfect combo. Thanks for this recipe!
Lisa says
Basil and roasted garlic are two of my favorites! Staring at my overdue for harvesting basil plants inspired this recipe. 🙂 Thanks for your comment!
Brenna says
how long will this stay good for in the refrigerator? Can i make and freeze?
Lisa says
Brenna, we tend to eat this pretty quickly, so I've never had it in the fridge more than a few days. I haven't tried freezing it either, if you try it let me know how it turns out!
Jennifer says
seems high calorie, hmm maybe 1300. Might be a bit much if it tastes as good as it looks, and I'd probably eat the lot on zucchini noodles LOL
Rodney says
Awesome recipe, it takes a little bit of time to make, but it is super tasty...I left the garlic a little bit less roasted and it gave it a little bit of extra kick.
Lisa says
Thanks, Rodney! Glad you liked it!