Description
Pesto is one of the easiest ways to elevate a dish! This easy vegan basil pesto uses just a couple fresh ingredients and little bit of olive oil to achieve a flavorful finish that's perfect as a sauce, spread, salad dressing or dip.
Ingredients
Units
Scale
- 3 packed cups fresh basil leaves (large stems removed)
- 1/2 cup raw pine nuts
- 1/2 small lemon, juiced
- 4 large cloves garlic, peeled
- 3/4 teaspoon fine salt
- 1/2 cup good quality extra virgin olive oil (or reduce and use water for some of the oil)
- optional: 1 teaspoon pure maple syrup
Instructions
- Add fresh basil, pine nuts, lemon, garlic, and salt to a food processor. Turn it on and slowly stream in the olive oil while the motor is still running. Next, add in the water if using while the motor is running.
- Taste and adjust flavor and texture if desired. Scrape down the sides to process again if needed.
- Use immediately overtop pasta, pizza, grilled or roasted veggies, in wraps or sandwiches or stirred into soup.
Notes
Store leftovers in an airtight container in your refrigerator for up to one week. Pesto sauce will thicken slightly after being stored. Allow to sit at room temperature to allow the oil to liquify before using.
You can also freeze this pesto for up to 3 months (leaving room at the top of the airtight container for expansion).
- Prep Time: 5
- Category: Condiment/Sauce
- Method: Food Processor