Basil pesto is one of the most celebrated and adaptable quick sauces out there. To make this pesto vegan and easy to stir into soups or mayonnaise, just leave out the cheese. It is still absolutely delicious!
- 1 c basil
- 2 cloves garlic
- ¼ c pine nuts
- ¼ c grated parmesan/pecorino romano/grana padano (optional)
- ⅓ c olive oil
- Salt & pepper to taste
- Combine all the ingredients in a blender or food processor and blend until smooth. Use immediately or transfer to a small, lidded container. Will keep for 1 – 2 weeks in the refrigerator. Drizzle a little extra olive oil on top to keep it green!