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Top down shot of vegan pesto in a glass jar.

Basil Pesto

Print Recipe
This easy basil pesto recipe is bright and fresh, with walnuts instead of pine nuts to make it budget-friendly too. Great for meal prep!
Course Jams, Sauces, Dips & Spreads
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 servings
Calories 976
Author Jessica Hylton

Ingredients

  • 2 ½ cups basil stemmed and washed
  • ⅓ cup walnuts or pine nuts
  • 2 tablespoons vegan Parmesan cheese
  • 3 cloves garlic
  • 1 tablespoon lemon juice or lime juice
  • ½ teaspoon coarse salt
  • ⅓ cup olive oil
  • ½ teaspoon pepper adjust to taste

Instructions

  • Add all the ingredients into a food processor or high powered blender and press the sauce/spread button or blend until combined smoothly, scraping down sides if necessary. Pour into a jar and enjoy!

Video

Notes

To store: Store in an airtight container or jar for up to 5 days.
To freeze: You can freeze basil by storing in a ice cube tray, freezing it until solid, and then popping it out and storing it in a freezer-safe zip-top bag for up to 3 months. You can also freeze the pesto itself in an airtight container for up to 3 months.

Nutrition

Calories: 976kcal | Carbohydrates: 16g | Protein: 9g | Fat: 101g | Saturated Fat: 14g | Sodium: 1329mg | Potassium: 385mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3165IU | Vitamin C: 18mg | Calcium: 172mg | Iron: 4mg