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!
Easy Peasy Basil Pesto
Pesto is delicious stirred through noodles, baked as a crust onto proteins, or used as an alternative to mayonnaise in potato salad. Also combine it with mayonnaise to make a wonderful spread for sandwiches.
Author: Nicole Poirier
Recipe type: Sauce, Dip, Condiment
Cuisine: Italian, Californian, Vegan
Serves: 1 cup
- 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!
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