Vegan Basil Pesto


I’ve always kind of liked pesto but ever since the first time I made it from scratch, I’ve literally been obsessed with it. The smell of the fresh basil is unreal and it definitely tastes as good as it smells!

Vegan Basil Pesto
Cook time
Total time
Serves: 1 cup
  • 2 cups of fresh packed basil leaves
  • 2 cloves of garlic
  • ¼ cup pine nuts
  • ⅔ cup good quality extra virgin olive oil
  • Salt and pepper to taste
  1. Combine all ingredients except oil in food processor. Pulse until coarsely chopped.
  2. Slowly drizzle in olive oil while food processor is running until smooth. Add salt and pepper to taste.

Note: This recipe does not have cheese, which is the taste I prefer but you can add 1/4 cup pecorino or parmesan cheese or nutritional yeast.

Photo courtesy of Writing in Circles.



  1. K says

    You might like to try using 1/2 cup good quality broth, such as chicken or not-chicken, plus only a few tablespoons good olive oil. Much less oily!! And since pine nuts are so expensive and mostly imported and not-very-good, pistachios are a tasty substitute.


Leave a Reply

Your email address will not be published.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

Rate this recipe: