5-Minute Dairy-Free Pesto, Make It 3 Different Ways

Did you know you can make pesto out of virtually any leafy green? I'm showing you how to make pesto with carrot greens, watercress, and spinach! (And of course, you can use basil.)

Each dairy-free pesto is ready in under 5 minutes and lasts for up to a week in the fridge, so you can use these pesto sauces for your favorite pasta dishes, pizza toppings, salad dressings, or whatever needs a little boost of fresh, earthy flavors.

Pick your favorite version or make all three. Each one has its own unique taste! Store them in small glass containers in your fridge and use them throughout the week whenever you need a delicious meal, fast. Simply spread pesto on toast, use it as a dip for chips, or if you're looking for vegan recipes that call for your new homemade pesto, try any one of these:

• Gluten-Free and Dairy-Free Pesto Pizza
• Spaghetti with Wild Garlic Pesto and Roasted Zucchini
• White Bean Zucchini Pesto Pasta
• Chef Guy Vaknin’s Vegan Potato and “Ricotta” Gnocchi

Prep Time: 5 minutes

Total Time: 5 minutes

Servings 1 cup of each

Ingredients

Carrot Greens Pesto

• 2 cups carrot top green leaves 60 g
• ¼ cup pinenuts 35 g

Watercress Pesto

• 2 cups watercress 60 g
• ¼ cup walnuts 35 g
• 1 Tbsp lemon juice 15 mL

Spinach Pesto

• 2 cups spinach 60 g
• ¼ cup almonds 35 g

For all of the pestos, including basil

• ½ cup grated vegan parmesan 50 g
• 3 cloves garlic
• ½ tsp each salt and pepper
• ½ cup extra virgin olive oil 118 mL

Instructions

1. Blitz: Choose which type of pesto you'd like to make. Add all the ingredients listed under it to a food processor, along with parmesan, garlic, salt, and pepper. Pulse until leaves are broken down.
2. Oil: Scrape down the sides of the food processor and put the lid back on. With the food processor running, slowly pour in olive oil until full incorporated.

Nutrition

Serving: 1 Tbsp

Calories: 80| Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 122mg | Potassium: 21mg | Vitamin A: 150IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 0.2mg

For more great recipe content from Sarah Bond, check out her blog, Live, Eat Learn.

For more great recipes that are dairy-free, check out The Beet's recipe library of more than 1,000 vegan or plant-based recipes.