Dairy-Free Basil Pesto
This dairy-free basil pesto is good on absoltuely everything!
Servings: 6
Calories: 43kcal
Ingredients
- 3 cups Fresh basil, lightly packed (50 g)
- 1/3 cup Dairy free plain yogurt* (75 g)
- 3 Tbsp White balsamic vinegar (45 g)
- 1/4 cup Toasted almonds (30 g)
- 2 cloves Garlic, or frozen cubes
- Pinch of kosher salt and pepper
- Pinch of red pepper flakes
Instructions
- Add all ingredients to a small blender or food processor and blend until pretty smooth. The nuts will leave it a little chunky– that’s good!
- Enjoy this drizzled on everything! Grilled meats, sandwiches, wraps, salads, crusty bread, pasta…. EVERYTHING.
Notes
Yogurt: I use the So Delicious Unsweetened Dairy Free plain coconut yogurt which is labeled at 90 calories, 6 fat and 9 carbs for 3/4th cup (170 g). It’s a small enough amount that you could use most yogurts with very similar macros! If you use non-fat Greek yogurt, your protein will be a little higher and fat a little lower. But nothing drastic! Use your favorite yogurt.
Vinegar: I love to use the “White Modena Vinegar” (which used to be called white balsamic) from Trader Joe’s. I also LOVE my sweet, fruit-infused vinegars from Baker and Olive. Just use a slightly sweet vinegar that you like! Clearer the better for color but dark works too.
MFP Lillie Eats and Tells Dairy-Free Basil Pesto