If you are looking for a delicious, vegan sauce to add to your meal, try this dairy-free pesto.


  • ⅓ cup pine nuts or walnuts
  • 1 ½ cup packed basil leaves
  • 3 cloves garlic
  • 1 ½ teaspoons fresh lemon juice
  • ½ teaspoons sea salt
  • ½ cup extra-virgin olive oil


  1. Lightly toast the walnuts or pine nuts in a skillet over low heat for 5 minutes. Shake the pan from time to time to make sure they don’t burn.
  2. Place all of the remaining ingredients – except the oil – in a small food processor. Pulse a few times to chop the contents.
  3.  With the blender or food processor on low speed, slowly drizzle in the olive oil until a paste has formed. Continue blending for 15 seconds until the sauce has a smooth and creamy texture.

Additional Tip: 

If not using right away, pour the pesto into ice cube trays, cover with a thin layer of olive oil, and freeze. Once frozen, remove from trays and keep in glass containers in the freezer for later use.

This recipe makes 8 servings (makes 1 cup, 1 serving = 2 tablespoons). 

Nutrition Information (per serving):

  • Calories: 115
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Cholesterol: 0 mg
  • Sodium: 118 mg
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 2 g

Recipe from the Institute for Functional Medicine.

Nadia Kravchuk, DNP, FNP-C

Nadia is a board certified Family Nurse Practitioner with a Doctor of Nursing Practice degree. She offers functional pediatric primary care, including well-child checks and acute visits, in the Pediatric Department of the Functional Medicine of Idaho Meridian Wellness Center.

Nadia and her family immigrated to the United States in 1989 where they first settled in Oregon and then moved to Idaho in 2001. Complementary medicine practices were embedded into her lifestyle at a young age, and she has implemented these principles into her conventional medicine practice throughout her career. She has more than 15 years experience in a variety of medical environments, including emergency room, intensive care unit, pediatrics, obstetrics and gynecology, family practice, and aesthetics.

Nadia joined Functional Medicine of Idaho so that she can combine functional principles with the foundations of conventional medicine to address the underlying causes of disease and promote optimal wellness. As an avid gardener, beekeeper, and sustainable living enthusiast, she understands the importance and role of optimizing nutrition, sleep, physical, spiritual, and emotional well-being. She has a passion for pediatric functional medicine and understands that early recognition and interventions can correct imbalances, prevent chronic illness, and improve overall outcomes for children.

Nadia obtained her Bachelor of Science in Nursing at Northwest Nazarene University. She earned both her Master’s of Science in Nursing and Doctor of Nursing Practice through Frontier Nursing University. In 2017, she was the recipient of the HCA Excellence in Nursing Award. She is currently working towards her certification with The Institute for Functional Medicine. Outside of work, you will find Nadia working on her urban homestead, hiking, foraging, camping, snowboarding, and spending time with her husband and her dog, Wolfy. She is also fluent in both English and Russian.