Dairy-Free Pesto w/Basil, Arugula, & Parsley {Paleo & Whole 30}

Pesto’s so deliciously versatile… it can make the most boring food a vibrant masterpiece. Take angel hair for example… on its own, eh, okay. But add some pesto and you’ve got a spruced up fancy Mediterranean entrée… just like that. Or how about a tomato salad… toss it in pesto and boom, salata a la pesto (or something special sounding like that). It’s crazy really… it simply makes everything better.

I’ve made so many pestos in the last few years… from the simple basil pesto to jalapeno pesto to kale pesto. I like experimenting. This though, my friends, is a new pesto for me. It’s a dairy-free pesto. “Dairy-free, but why?!” you ask… I am going dairy-less. Yep, it’s crazy and true and crazily true. The cheese queen is going cheeseless. I broke up with cheese. 😮 I’m trying 60 days- no dairy, grains, or legumes. (Want to know why I would do such a thing? I’m working on a post this week explaining my new health changes… keep an eye out for it if you’re interested in learning about my new Paleo ways!) So when I wanted, correction: needed, a zoodle salad for lunch the other day, I needed a dairy-free pesto to go with. (Have you had zoodles? Zucchini noodles for those new to spiralizer world… they’re amazing!!) Making homemade pesto is a double-bonus really… no canola or crap oils like you find in the stores, and no dairy. {smiles}

Speaking of the array of pestos I’ve made in my day, I’ve also switched up the nuts I use a lot. Sometimes pecans, sometimes almonds, sometimes even macadamia nuts. You can get creative- love that about pestos. But this time, I decided to go with the good ol’ classic pine nut. They can be a bit pricey, but if you head to the bulk section and snag just a half a cup or so, it’s only a few bucks. If that feels like a bit much this week for whatever reason (we all have those empty wallet times!), just go with whatever nuts you can… pecans or walnuts will do just fine. 🙂

Also on the switching things up note, I added some arugula and parsley to this pesto recipe. You certainly don’t have to, but it sure is good! I have both growing in my garden right now… and I LOVE fresh herbs and the spicy earthy flavor of arugula, so why not? I’ve made arugula pesto before and loved it… so just threw in a touch, to add some love from my garden. Do so if you’d like, but no worries if that’s not up your alley today. 🙂

Oooh ahhh, the zoodles. Remember those things I was babbling about above, the ones I simply had to have… this is them. A quick few seconds in the spiralizer and voila, zucchini noodle heaven. I don’t cook them or anything. I just toss them with this pesto and a handful of cherry tomatoes and eat happily until it’s all gone. (Check out the spiralizer I use and love HERE! I’m obsessed!!)

This pesto is great for zoodle salad… or for anything for that matter. It’s light, a little salty, and super herby. Just what the zoodler ordered 😉

From start to finish, this recipe takes less than five minutes. So don’t be intimidated by homemade pesto… it’s really truly incredibly easy. Easy, fresh, and much healthier than the store-bought stuff! 🙂