Dairy-Free Pesto

This is a great sauce to spread on crackers and wraps. To use this combination as a sauce on veggie noodles, thin the texture by blending in 1⁄4 cup water.

Serves: 4Hands-on: 8 minutesTotal: 8 minutesDifficulty: Easy

Serves: 4


  • 1 cup fresh basil
  • 1 1⁄2 cups fresh cilantro
  • 2 cloves garlic, minced
  • 4 Tbsp. olive oil
  • 1 tsp. kosher salt
  • 1 cup pine nuts


  • Using the S blade on a food processor, process the basil, cilantro, garlic, and salt until the basil is chopped.
  • Add in the pine nuts and olive oil. Process until smooth. Use a spatula to scrape the sides of the food processor bowl. Do not over process—there should still be small chunks of basil and pine nuts in the sauce.
  • Pesto will stay good for a couple of days in the refrigerator.