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overhead photo of basil pesto with pine nuts

Basil Pesto (+Vegan Variation)

Nutty, fresh, creamy and herbal basil pesto plus a VEGAN variation.

Course Dips, Dressing, sauce
Cuisine Italian
Keyword basil pesto, sauce, vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Brittany Food Crush

Ingredients

  • 2 cups fresh basil leaves
  • 1 cups baby spinach optional, highly recommend. You won't taste it, it gives great texture, color and bonus nutrients.
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup pine nuts Toast the nuts in a skillet for 3-5 min for extra flavor, let them cool completley before adding it to the food processor.
  • 2 garlic cloves
  • 1/4 tsp sea salt
  • 1 Tbsp lemon juice freshly squeezed

VEGAN

  • 2 cup fresh basil leaves
  • 1 cup baby spinach optional, highly recommend. You won't taste it, it gives great texture, color and bonus nutrients.
  • 4 Tbsp nutritonal yeast
  • 2 garlic cloves
  • 1 Tbsp lemon juice freshly squeezed
  • 1/3 cup pine nuts Toast the nuts in a skillet for 3-5 min for extra flavor, let them cool completely before adding it to the food processor.
  • 1/2 cup extra-virgin olive oil
  • 1/4 tsp sea salt

Instructions

  1. Pulse basil,salt and pine nuts in a food processor.

  2. Add the garlic and cheese.

  3. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture.

  4. Add lemon juice if using, then taste, and season with salt and pepper if necessary.

  5. Enjoy by tossing in pasta, spreading on a sandwich or make a basil pesto pizza.