My Favorite Pesto Recipes

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MY VERY FAVORITE VEGAN BASIL PESTO RECIPE



My Very Favorite Vegan Basil Pesto Recipe image

Think pesto needs parmesan in order to have flavor? Think again! This versatile, vibrant pesto proves the point.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 8

6 cups loosely packed fresh basil
2/3 cup pine nuts
1/4 cup nutritional yeast
4 medium cloves garlic (roughly minced)
2 tablespoons freshly squeezed lemon juice
1 tablespoon fresh thyme leaves (optional)
1/2 teaspoon kosher salt or sea salt + more to taste
1/2 - 3/4 cup olive oil

Steps:

  • Place basil, pine nuts, nutritional yeast, garlic, lemon juice, thyme (if using), salt, and 1/2 cup olive oil in your high-speed blender (I use and recommend a Vitamix). Blend until a bit of a paste forms, drizzling in more olive oil as necessary until your pesto reaches the consistency you like. Taste and add additional salt if desired.
  • Store in an airtight container in the refrigerator for up to 5 days or freeze for up to several months.

Nutrition Facts : ServingSize 2 tablespoons, Calories 144 kcal, Sodium 48 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 3 g, Fiber 1 g, Protein 3 g

MY FAVORITE PESTO RECIPE



My Favorite Pesto Recipe image

This is the best pesto recipe I've found yet. It's the perfect ratio of basil, pine nuts, garlic and Parmesan/Romano cheese.

Provided by E.A.4957

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups of firmly packed basil leaves, washed and dried
3 garlic cloves
1/2 cup pine nuts
3/4 cup freshly grated parmesan cheese
1/4 cup freshly grated romano cheese
1/2 cup olive oil, plus
3 tablespoons olive oil
1 lb pasta, I use wheel pasta

Steps:

  • Combine 2 cups basil leaves, garlic and 1/3 of the pine nuts in a blender or food processor and puree to desired smoothness.
  • Add 1/2 cup Parmesan and the Romano cheese and blend briefly.
  • Pour in 1/2 cup olive oil and mix well.
  • Set aside.
  • Cook pasta in 4 quarts of water until very al dente.
  • Drain and toss in a large bowl with the remaining 3 tablespoons olive oil.
  • Cool to room temperature, occasionally stiring the pasta to coat thoroughly.
  • Mix reserved pesto with pasta.
  • Garnish with the remaining nuts and fresh basil leaves and put the additional cheese in a serving bowl to put on top of pasta if desired.
  • Serve at room temperature.

Nutrition Facts : Calories 652.9, Fat 38.3, SaturatedFat 7, Cholesterol 14.7, Sodium 240.4, Carbohydrate 60.1, Fiber 3.3, Sugar 2.7, Protein 18.4

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