Description
A vibrant and flavorful basil pesto that’s perfect for pasta, wraps, and dressings.
Ingredients
Scale
- 3 cups fresh basil leaves
- 3 tablespoons pine nuts
- 2–3 garlic cloves
- 1 ounce dairy-free Parmesan cheese, shredded
- 3 pinches salt
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- Black pepper to taste
- 1–2 tablespoons water to thin, if necessary
Instructions
- Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring occasionally, until golden and aromatic. Remove from heat and let cool slightly.
- In a high-speed blender or food processor, combine half of the basil leaves, half of the olive oil, the toasted pine nuts, and the peeled and roughly chopped garlic cloves. Add the grated dairy-free Parmesan and a few pinches of salt to the mixture.
- Blend until you get a coarse mixture. Scrape down the sides of the blender if needed.
- Add the remaining basil, olive oil, lemon juice, and a pinch of black pepper if desired.
- Continue blending until you achieve a smooth, vibrant green pesto with a thick, pourable consistency.
- Store basil pesto dressing in an airtight container in the fridge for up to 5 days. Add a thin layer of olive oil on top to preserve color. Freeze in ice cube trays for longer storage. Use pesto with pasta, in wraps or sandwiches, as a pizza base, or mixed into salad dressings.
Notes
- This pesto can be used in various recipes like pasta dishes, sandwiches, or as a pizza base.
- For longer storage, freeze the pesto in ice cube trays.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 25mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg