Vegan Basil Pesto

One of the most delicious foods in the world is pesto, which is a sauce really. It’s also one of the easiest to make and healthiest to eat. And if you’re like me and you grow basil in pots all summer long, taking advantage of the last of the basil before winter hits by making pesto is one of the best things you can do for yourself. I’m really paying it forward – to myself! – by making pesto now so that I can enjoy that fresh, fragrant taste of basil year round. What a great way to lighten up a dark winter day!

Basil Pesto

Fresh basil, just picked, ready to made into pesto

pesto in ice tray Basil walnut pesto ready for the freezer

Vegan Basil Pesto
Serves 30
This recipe yields about 1 cup.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 2 cups packed fresh basil (leaves and tender stems)
  2. 2/3 cup extra virgin olive oil, more as needed
  3. 1/2 cup raw pine nuts or raw walnuts
  4. 2 cloves garlic, chopped
  5. 1 teaspoon sea salt, plus more to taste as needed
Instructions
  1. In a blender or food processor, add the fresh basil, roughly chopped, garlic and pine nuts or walnuts, and half the olive oil.
  2. Blend and then slowly drizzle the rest of the oil in until you get a smooth consistency, add the salt, blend again.
  3. Taste and adjust seasoning to your liking.
  4. I reserve a smaller amount to enjoy all week, and then I put the rest in an ice tray, covered, in the freezer. Savor the taste of basil and sunshine for the next few months.
Notes
  1. If you find walnuts or pine nuts have a bitter taste, try toasted pumpkin seeds (pepitas). They have a natural sweetness, and they go really well with this pesto recipe.
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