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Nutrient Rich Dairy Free Pesto Recipe


  • 1 bunch basil
  • 2/3 cup nutritional yeast flakes (or parmeggiano / gran padano if you want to use cheese)
  • 1/2 tsp sea salt
  • 1 cup nuts of your choice I used half / half raw cashew and roasted almonds
  • 1 tsp dulse flakes
  • 1/2 cup quality olive oil plus more for topping up and preserving later
  • 1 clove garlic (optional. I don’t do great with raw garlic but if you do and enjoy the flavour then go for it!)


  • Blend nuts the garlic until chunky in a good food processor – NOT until they’re a fine meal – Chunky! (Thermomix: Sp 7, 4 seconds)
  • Add nutritional yeast, dulse, salt and basil. Blend a further 3-4 seconds
  • Add olive oil and blend a further 3 seconds.
  • Taste. Add more salt and pepper if you fancy.
  • Place in 2 small jars or one large one.
  • Press down in the jar so that there are no air pockets and top with a good drizzle of olive oil to prevent the top from oxidising.
  • You’re done. Gorgeous!
  • PRO TIME SAVER TIP: Double or triple this recipe and make the whole summer’s worth. With a good 2cm layer of olive oil on top it will keep well, provided no air bubbles in the jar.
  • Top cucumber wheels with it for a delicious snack, smother some gluten free pasta with a generous amount or zucchini noodles, or add to your vinaigrette for a chunkier, flavourful salad dressing. You could also make my cashew kale stuffed pesto chicken recipe with this instead if you had it lying around!