How to Make Basil Pesto: Traditional and Vegan Recipe

Basil pesto is a famous Italian sauce to have with pasta, salad or on a pizza. It is simple to make at home and can be altered easily to make it vegan. Read on to find out how.

Pesto is a smooth sauce made mainly from ground fresh basil, pine nuts, garlic, olive oil, and parmesan cheese. It goes well with spaghetti or noodles, crusty bread or sandwiches, or on top of grilled vegetables.

It was first made in Genoa, Italy when it was crushed by hand using a pestle and mortar — hence the name which is derived from the Italian word “pestare” which means to “pound or crush”. Do not try to use dried basil in pesto as the flavor is quite different and not smooth enough.

You’ll find this homemade pesto quick and easy to make and so much tastier than store-bought pesto.

Read on to find out how to make your own pesto, plus a vegan recipe too.

How to Make Basil Pesto

Ingredients

• 2 cups fresh basil leaves
• 2 tbsp. pine nuts
• 2 large cloves garlic
• 1/2 cup extra-virgin olive oil
• 1/2 cup freshly grated parmesan cheese

Instructions

1. Blend basil leaves, pine nuts, and garlic in a food processor until very fine.
2. With the food processor running slowly, gradually pour in the oil and pulse until the mixture is smooth.
3. Add the cheese and mix well.
4. Put in a small Mason jar or reused, clean jelly jar with lid, and pour a little olive oil on the top to prevent browning.
5. Refrigerate for up to 3 days, or freeze for 2 months.

Easy Vegan (Gluten Free) Basil Pesto Recipe

Ingredients

• 1/2 cup pine nuts
• 1 small garlic clove
• 2 tbsp. lemon juice
• 1/4 tsp. sea salt
• Ground black pepper
• 2 cups fresh basil leaves
• 1/4 cup extra—virgin olive oil

Instructions

1. Mix all the ingredients, except the basil and olive oil in a blender.
2. Add the basil and pulse until combined.
3. With the food processor running slowly, drizzle in the olive oil and pulse until smooth.
4. Put in a small Mason jar or reused and washed jelly jar with lid and pour a little olive oil on the top to prevent browning.
5. Refrigerate for up to 3 days, or freeze for 2 months.

Read more:

• Pesto Without Pine Nuts: 3 Tasty Recipes
• How to Safely Freeze Food in Mason Jars
• Freeze Foods without Plastic: 6 Sustainable Household Hacks

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Tags: Guide Recipes Vegan Vegetarian