Vegan Basil Pesto

enjoy

This Vegan Basil Pesto is so tasty & simple without any preservatives and dairy. It’s very convenient to have on hand during busy weeks!

As you might already know, most pesto recipes have parmesan cheese as part of the main ingredients to make it taste good. However, as I try to cut dairy products out of my diet, I also cut parmesan out of this Vegan Basil Pesto recipe.

Does it taste good though? Absolutely, it tastes incredibly good!

With fresh basil, fresh lemon juice, salt, garlic, pine nuts and cold press extra virgin olive oil, this Vegan Basil Pesto can be prepared in just minutes.

It’s so good for any pasta dishes and any recipe that requires basil. By covering it with a little bit of oil, you can have it on hand, ready to use for up to 2 weeks in the refrigerator.

Ready to make your own Vegan Basil Pesto?

Let me show you how.

Ingredients:

1. 2 cups packed basil leaves
2. ½ cup pine nuts (you can use cashews if you can’t get pine nuts)
3. 2-3 cloves of fresh garlic
4. 2-3 TBSP of cold press extra virgin olive oil
5. 1-2 TBSP of fresh lemon juice
6. ¼-½ tsp of good salt

Instructions:

1. In a food processor, process garlic, pine nuts, lemon juice and salt together. 
2. Add the basil and process, scraping down the sides as needed.
3. Add the oil and process again until you get the texture that you like.
4. Put the pesto in a glass container and cover it with some olive oil. This step helps keep the pesto to last longer. Note: I usually use it in 2 weeks and it’s fine as long as I cover it with some oil after each use.
   

   wash the basil thoroughly

   

   use only good leaves

   

   mix garlic, pine nuts, salt and lemon juice

   

   and process them first

   

   then add the basil and process

   

   cover it with extra virgin olive oil

   

   the oil helps to prevent mold and keep it from turning brown

   

   enjoy