Homemade Basil Pesto

basil and pine nuts

I love adding pesto to pretty much anything. Finding a high-quality store bought version can be pretty difficult and expensive. This homemade basil pesto recipe tastes delicious and can be whipped up in a snap. My favorite way to use it is in my Sun-Dried Tomato + Pesto ‘Pasta’ recipe, but you can add it to any pasta recipe, on veggies, spread on toast or add it to salads. Check out the recipe below!

Homemade Basil Pesto Recipe

Ingredients

Makes about 1 cup. This recipe can be made vegan + paleo by using nutritional yeast instead Parmesan cheese.

  • 1 tightly packed cup fresh basil leaves, large stems removed
  • ¼ cup pine nuts
  • Juice from ½ small lemon
  • 1 tsp lemon zest
  • ¼ cup olive oil
  • 1 clove garlic, peeled + chopped
  • 2-3 Tbsp nutritional yeast [I use the Bragg’s® brand] OR ¼ cup fresh grated Parmesan cheese
  • 1 tsp sea salt
  • ¼ tsp black pepper

basil pesto2

Directions

In the bowl of a food processor, add basil, pine nuts, garlic, lemon, lemon zest, salt + pepper. Process until finely chopped. Scrape down sides of bowl if needed. Then, while food processor is running, slowly drizzle in the olive oil. Process until thoroughly combined. Last, add nutritional yeast or Parmesan cheese and run food processor until all ingredients are well combined. Scoop into a storage container or mason jar and store in fridge until needed. Will store well for up to one week.

basil pesto3

This pesto can be used in lot of different ways; put it on your favorite gluten free pasta, top spaghetti squash with it, or dip your veggies in it. The possibilities really are endless.

Basil Pesto
 
Author:
Serves: about 1 cup
Ingredients
  • 1 tightly packed cup fresh basil leaves, large stems removed
  • ¼ cup pine nuts
  • Juice from ½ small lemon
  • 1 tsp lemon zest
  • ¼ cup olive oil
  • 1 clove garlic, peeled + chopped
  • 2-3 Tbsp nutritional yeast [I use the Bragg’s® brand] OR ¼ cup fresh grated Parmesan cheese
  • 1 tsp sea salt
  • ¼ tsp black pepper
Instructions
  1. In the bowl of a food processor, add basil, pine nuts, garlic, lemon, lemon zest, salt + pepper. Process until finely chopped. Scrape down sides of bowl if needed. Then, while food processor is running, slowly drizzle in the olive oil. Process until thoroughly combined. Last, add nutritional yeast or Parmesan cheese and run food processor until all ingredients are well combined. Scoop into a storage container or mason jar and store in fridge until needed. Will store well for up to one week.

 

Related posts from Nutritiously Rooted:

Angela Freed

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: