Nut Free Basil Pesto

Grow lots of basil over the summer and make pesto out of it by the time late September comes around. Its the ultimate no-fuss sauce. Store in freezer in small amounts and toss into pasta or add the next level of flavor on your vegetables. This pesto is made with vegan cheese, if you are not vegan, simply use regular Parmesan cheese. Add some pesto to heavy cream and slowly reduce to sauce consistency, then add pasta or serve with chicken. If you like it somewhat nuttier and your are not allergic, add 1/4 cup pine nuts right at the beginning. And if basil is not your thing, switch it out with cilantro.


2 cups basil leaves, packed

2 cloves garlic cloves, peeled

1/4 cup Pine nuts

1/3 cup vegan Parmesan cheese

3/4 cup extra virgin olive oil

salt and pepper mix to taste


Place basil and garlic in the bowl of a food processor. Blend on high speed until cilantro looks minced, about 30 seconds. Add vegan cheese, scrape down sides of processor bowl and process again. With motor running on high speed begin to add oil in slow and steady stream until all incorporated. Turn off motor, scrape down sides and season with salt and pepper.

Blend one last time and transfer pesto into a plastic container.

Makes 1-1/4 cups

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