POPSUGAR Celebrity

Aug 12 2014 - 12:59pm

Vegan Basil Pesto


Be sure to choose leaves from a basil plant that hasn't yet flowered — the flowers can make the leaves taste bitter.

Vegan Pesto


2 cups fresh basil leaves
1 clove garlic
1/2 cup pine nuts
1/4 teaspoon sea salt
1/4 cup extra-virgin olive oil


  1. Place the basil, garlic, pine nuts, and salt in a food processor, and blend until combined but slightly coarse.
  2. Add the olive oil, and blend until smooth.
  3. Use it right away or store it in the fridge (one week) or freezer (up to three months).

Yields about 1 cup of pesto. Below is the nutritional info for 1/4-cup serving.

Source: Calorie King [2]


Calories per serving

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