Holy Spoons

The gift of hospitality sometimes comes with food.

Dairy-free Pesto


My first attempt at pesto turned out great! (I did have an unbiased judge taste-test it for me.) It’s as easy as toast/chop/blend. Really. Why haven’t I made this before?

I looked for a recipe that did not use parmesan cheese because I’m taking this along with some crostini to a baby shower and a few of the ladies are lactose-intolerant. I found a tofu-based recipe and adapted it (adding the vinegar) so it had a bit more flavor.

– 2 cups clean and dried fresh basil leaves
– 1 cup firm tofu, cut into chunks
– 5-6 cloves of garlic, peeled and chopped
– 2 Tablespoons olive oil
– 1 Tablespoon balsamic vinegar
– 1 cup pine nuts
– freshly ground black pepper and salt, to taste

– Toast the pine nuts over medium to low heat in a large skilled. Stir frequently. Pine nuts should be lightly browned and softened.
– Put in food processor in order: basil, tofu, pine nuts. Process on pulse to coarsely chop all ingredients together.
– Add olive oil and balsamic vinegar to mixture while processing.
– Taste and adjust for flavors. (I added more garlic with the salt and pepper.)
– Process until the pesto is well blended. Scrape into bowl and allow to chill.


About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved by the Divine, and grateful.

2 comments on “Dairy-free Pesto

  1. Mrs Redboots
    September 14, 2013

    Cheese does not contain lactose, as the sugars are converted during the cheesemaking process, so unless your friends are allergic to all dairy products, it would not have been a problem to have used Parmesan.

    • Deb
      September 14, 2013

      thanks for the comment… yes, I mis-typed…

      They are Dairy-Free so that is why parmesan is not an option.

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This entry was posted on September 14, 2013 by in A Deb Invention and tagged , , .
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