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  • Ipashri

Basil Pesto


2 cups fresh basil leaves, packed

1/2 cup grated Parmesan cheese (or 3 tbsp nutritional yeast)

1/2 cup extra virgin olive oil

1/3 cup pine nuts

2 garlic cloves

1/2 teaspoon salt

1/2 teaspoon black pepper


1. Pulse basil, pine nuts, garlic and cheese in a food processor.

2. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. 

3. Add in the salt and pepper and pulse quickly until its all mixed together.

4. Store covered in the refrigerator up to 5-7 days.

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