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alt="healthier basil pesto in a glass bowl."
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Better Basil Pesto

A classic Italian basil pesto, without cheese but full of flavor.
Course Side Dish
Cuisine Italian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Author Dea Zoffmann

Equipment

  • I use a hand/immersion blender but a regular blender also works.

Ingredients

  • 200 grams fresh Italian basil, large stems removed (That is two seriously packed cups).
  • ½ cup pine nuts
  • 2 large garlic cloves minced
  • 3 tablespoons nutritional yeast
  • ½ cup extra virgin olive oil
  • ¾ teaspoon sea salt
  • Pepper to taste

Instructions

  • On a dry frying pan over medium heat toast the pine nuts until lightly browned. Keep an eye on them as the can quickly burn. Set aside to cool a bit before blending them with all the other ingredients.

Notes

The pesto will keep in the fridge for a few days but can also be frozen without a problem. I freeze my pesto in ice cube trays.