Pesto is traditionally made using a combination of basil, crushed garlic, parsley, grated hard cheese, and pine nuts with a little olive oil. For those of us who can’t have dairy, the following easy to do recipe will be a nice complement for any pasta or even as a sandwich spread.


1 Cup packed fresh basil leaves

1/2 cup pine nuts, toasted*

2 cloves garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup olive oil

*Place pine nuts in small saucepan. Heat over low heat 2 minutes or until light brown and fragrant, shaking occasionally.


Step 1: Place basil, pine nuts, garlic, salt and pepper in food processor; drizzle with 1 tablespoon olive oil. Process about 10 Seconds or until coarsely chopped. With motor running, drizzle in remaining olive oil. Process about 30 Seconds or until finely chopped.

Step 2: Use immediately or refrigerate in airtight container up to 1 week.

Yields 1/2 cup pesto


Variations:  to make “cheesy” vegan pesto, add 1/3 cup nutritional yeast to food processor with basil and drizzle with an additional tablespoon of olive oil.