Tuesday, August 28, 2012

Best Raw Pesto - E-ver...

Every year we plant basil and every year the plants do so well that we can't use it up fast enough. What to do? Basil pesto, of course! Here is a simple recipe. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese, but check out our raw and vegan options below. Most basil pesto recipes call for pine nuts but you can easily substitute walnuts or go 1/2 and 1/2 - see what you like, and more importantly what you have on the shelf when you get inspired.

If you want to freeze the pesto you make - go for it. There is no dairy in this recipe so it saves well... that is, if you have any left!

Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag.

Prep time JUST 10 MINUTES


  • 2 cups fresh basil leaves, packed
  • 1 T nutritional yeast
  • * sometimes I add a little vegan cheese [Daiya is my favorite brand - made from 100% pea protein] if I have it in my fridge but this is not necessary to get the right flavor
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts or combo
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • Special equipment needed: A food processor


1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the nutritional yeast and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with zucchini pasta, kelp noodles, or over crackers;  spread it on top of a heirloom tomato slice, dilute it for salad dressing or well it is pretty good on pretty much anything you can find.


Yield: Makes 1 cup - so I ususally double the recipe ;)

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