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.