This dairy free pesto is a great paleo friendly pesto alternative that goes great on everything from pastas to pizza and beyond!
I grew up on a steady diet of pizza and carbs. One of the hardest parts of switching over to a paleo diet was omitting the cheese, since it was practically running through my blood. The great thing about paleo though? You don’t have to completely give up the things you love, you just make healthier versions of them. Like this avocado dairy free pesto that I just so happen to love putting on pizza.
Avocado Dairy Free Pesto
This recipe for dairy free pesto seriously goes great on and in anything. When I was diagnosed with PCOS, I was advised to give up dairy, and unfortunately that meant everything pesto. I’m a sucker for a good pesto basil chicken sandwich, so this was kind of a bummer. Thank goodness there’s tons of ways to get around that whole dairy free thing.
I found tons of various dairy free pesto recipes using a variety of different ingredients. Some recipes use different kinds of nuts including cashews and almonds. I’ve seen spinach, kale and other leafy greens used as well. After trying 1,000 different variations, and dumping a lot down the drain, I feel like this is finally the dairy free pesto recipe for me. One of the other ingredients I saw that I had to include? Avocado. Avocado adds a nice creamy texture that makes it perfect for pasta nights or even as a pizza topping. If you’re looking for a good paleo pizza crust I recommend Simple Mills pizza dough.
Feel free to vary as needed and what serves best for you. For those on a low FODMap diet, you may want to omit the garlic cloves and avocado and use more leafy greens for the creaminess. The beauty of this pesto is that you can make it your own. You can also store in an air tight container for a few days.
If you’re looking for another great dairy free recipe, check out this Paleo Carrot Hummus (which would also go good on pizza, just saying).
- 1 handful of spinach
- 1 handful of basil
- 1 small handful of pine nuts
- 1/2 avocado
- 2 garlic cloves
- 1/4 cup olive oil or avocado oil(my favorite brand is Chosen Foods)
- salt and pepper to taste
- Chop up the garlic cloves and place in the blender.
- Place all of the dry ingredients in the blender, adding the olive oil or avocado oil last.
- Start the blender, mixing for about 15 seconds, then stopping to taste. You can add more salt and pepper if needed, or add more leafy greens to get a more thicker pesto.
- Blend until the desired consistency is achieved.