Basil Pesto

THE BEST Basil Pesto recipe is here! It’s full of basil, garlic, olive oil, and Vegan Parmesan so it’s 100% dairy-free. Serve with a bed of sautéed veggies, as a salad dressing, or on top of our Plantain Gnocchi!

  • 3 cups basil – stems removed
  • 1/3 cup Vegan Parmesan
  • 2 cloves fresh garlic –  minced
  • 1 tsp. lemon zest
  • 2 tsp. lemon juice
  • 1/4 cup pine nuts
  • 1/2 cup olive oil
  • optional – pinch of red pepper flakes
  1. Add basil, parm, garlic, lemon zest, lemon juice, and pine nuts to food processor or blender – season with salt, pepper, and red pepper flakes if using
  2. Pulse/Blend until combined and coarsely chopped – then slowly drizzle in olive oil while blending on low speed
  3. Refrigerate for at least one hour to boost flavor – store for up to 7 days
Nutritional Information
  • Yields ~1 cup pesto
  • Serving size: 1 Tbsp (of 16 tbsp.)
    • Calories: 45, Fat: 4g, Saturated Fat: 0g, Carbs: 2g, Sugar: 0, Sodium: 32mg, Fiber 0g, Protein: 0.8g.

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