Hip and Healthy Pesto (Dairy-Free)

by Saskia Gregson-Williams

I made this vegan pesto as a dip at a lunch party recently and it went down such a treat. I find it very difficult to find tasty dairy-free pesto, it’s normally either too oily or not oily enough and never tastes fresh. This homemade recipe uses a mixture of herbs and nuts giving it another delicious dimension of taste. Try adding it to a sandwich, pasta dish or have as a dip with a host of colourful raw veg.

Nutritional Value:
Unbeknown to most, pesto – and this one in particular – is packed full of healthy ingredients. The basil, which contains an oil called eugenol, is packed with a host of anti-inflamatory properties. And the garlic is a fantastic immune booster. The pine nuts are a great source of fibre and they are also known for making you feel fuller for longer, not to mention that they are a good way to get some protein too. The mint is also a wonderful digestive and the cilantro (coriander) is a superb cleanser.


1 cup basil

1/3 cup cilantro

1/2 cup parsley

1/4 cup mint

1/4 cup pine nuts

1/4 cup pecans

1-2 cloves fresh garlic

1/2 cup Organic Olive oil

Sea salt, to taste

Combine herbs, pine nuts and garlic in a food processor and process the mixture until it turns into a coarse meal. Then slowly add olive oil continuing to pulse the blender on and off. Continue blending until the mixture becomes a smooth paste. Season with sea salt to taste. Move to a bowl, cover and store for at least an hour before serving.