Nut and Dairy Free Pesto and Summer Vegetables

With no included nuts or dairy, this easy, allergy-friendly pesto recipe is perfect for vegans and those with nut allergies. It utilizes summer basil for a flavorful dense dressing option that will brighten up grilled or roasted vegetables — a little goes a long way. Use our Nut and Dairy Free Pesto and Summer Vegetables as a side dish, appetizer, in a tapas situation.

TABLE Magazine friend and collaborator Kristen Palmer created this recipe with healthy, supportive ingredients in mind. A graduate of New York’s Natural Gourmet Institute, where she focused on nutrition and health along with formal culinary techniques, Kristen has worked as a private chef for the Pittsburgh Ballet. Her recipes center on nutrient-dense, body-beneficial foods. 

“My philosophy towards food is that you should get the most flavor and nutrients out of the calories you’re taking,” Kristen says, “focusing on whole grains, vegetables, lean proteins… foods that pack a punch so that you’re being efficient with your eating.”

Nut and Dairy Free Pesto and Summer Vegetables


For the Pesto:
1 cup canned chickpeas, drained and rinsed
2 1/2 cups fresh basil leaves
5 tbsp olive oil
2 tbsp lemon juice
1 cloves of garlic
1 tbsp agave
3/4 tsp salt
1/4 tsp nutritional yeast
1-2 tbsp of water to loose

Combine all ingredients in a blender and blend until smooth.

For the Vegetables:
2 zucchini
3 red, yellow, and orange bell peppers
1 red onion

For the Marinade:
1/4 cup olive oil
1/4 cup white wine vinegar
Juice of 1/2 lemon
4 garlic cloves
1/2 tsp salt


  1. Cut zucchini into 1/2” planks.
  2. Remove the stem and seeds of peppers and cut into quarters.
  3. Cut onion into 1/2” rings.
  4. Combine marinade ingredients in a bowl and whisk to combine.
  5. Pour over prepared vegetables.
  6. Sprinkle with a little salt and allow to sit while you prepare grill or pan for roasting.
  7. Broil or grill until tender and slightly charred. Serve with pesto.

Recipe by Kristen Palmer / Styling by Anna Calabrese / Photography by Dave Bryce

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