Dairy-Free Pesto Vinaigrette
Bursting with vibrant, fresh flavors, this Dairy-Free Pesto Vinaigrette is a must-try twist on a classic condiment. Perfect for those seeking a plant-based, vegan-friendly option, this recipe combines aromatic basil and parsley with creamy pine nuts, zesty lemon juice, and nutritional yeast for a rich, savory depth—without the need for cheese. Enhanced with extra virgin olive oil and a splash of white wine vinegar, this quick and easy dressing comes together in just 10 minutes, creating a smooth, pourable vinaigrette that's perfect for salads, roasted vegetables, or drizzling over pasta. The best part? It’s as versatile as it is delicious, and with a storage lifespan of up to a week, it’s great for meal prep. Whether you're following a dairy-free diet or simply looking to elevate your dishes, this simple yet flavor-packed recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups Fresh basil leaves
- 1 cup Fresh parsley leaves
- 0.25 cup Pine nuts
- 2 large Garlic cloves
- 3 tablespoons Nutritional yeast
- 2 tablespoons Fresh lemon juice
- 1 tablespoon White wine vinegar
- 0.5 cup Extra virgin olive oil
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Water
Instructions
Rinse the basil and parsley leaves thoroughly under cold water to remove any dirt and pat them dry with a kitchen towel.
Place the basil leaves, parsley leaves, and pine nuts into a food processor and pulse several times until coarsely chopped.
Add the garlic cloves, nutritional yeast, lemon juice, and white wine vinegar to the processor.
While the processor is running, slowly drizzle in the olive oil until the mixture is smooth and emulsified.
Season with sea salt and black pepper to taste, and add water to achieve your desired consistency.
Process the mixture again until everything is well combined and you have a creamy, pourable vinaigrette.
Taste and adjust seasoning if necessary, then transfer the vinaigrette to a clean jar or bottle for storage.
Chill for at least 30 minutes to allow the flavors to meld before serving.
Store the vinaigrette in the refrigerator for up to a week and shake well before each use.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1267 mg | 55% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 4.2 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2112 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
