Basil Pesto
  • Servings: 1 cup
  • Preparation Time: 10
  • 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
  • 1/2 cup of nuts (pine nuts or walnuts) (optional)
  • 1/2 cup olive oil
  • 1-2 garlic gloves (or 1-2 garlic scapes, chopped)
  • 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (optional - about 2 ounces- I always leave it out)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon of lemon juice
  • 3 tablespoon of nutritional yeast (optional- I also usually skip this)
  1. Place the basil leaves, pine nuts, and garlic into the bowl of a food processor and pulse a several times.
  2. While the food processor is running, slowly add the olive oil in a steady small stream. Add in the parmesan (if using), and pulse a few times.
  3. Stir in some salt and freshly ground black pepper to taste. Add lemon juice. Add nutritional yeast (if using). Mix well and adjust taste as needed.
FEATURING: Basil and garlic scapes. A simple yet delicious recipe that is great on pasta, pizza and sandwiches. Great on crackers and baked potatoes too. And try adding some to your pasta, quinoa or barley salads for a refreshing taste! NOTE: For an easy version, just put basil, oil, salt, garlic and lemon in your food processor. That's how we make our pesto, these days!