Monday, August 6, 2012

Basil Pesto

This is a great simple recipe for vegan basil pesto that can be used to make all sorts of dishes. Here I mixed it with some whole wheat organic pasta. Scott loves this with some Tofurkey Italian Sausages chopped up in it, and I think it would be great with some chopped sun dried tomatoes and artichoke hearts too! I have also spread this on homemade pizzas alongside marinara and it was magical. Super simple, healthy, and packed full of flavor.

2 1/2 to 3 cups chopped fresh organic basil leaves (washed and de-stemmed)
1/2 cup raw walnuts
3 tablespoons olive oil
Juice of one lemon
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
Pinch of black pepper

Blend all the ingredients in a food processor, scraping down sides and processing until it reaches a smooth consistency. Add water to thin it out if desired (could use it as a salad dressing this way!). Best if used immediately, or you could store it in a jar in the refrigerator to use later (should last a few days).


  1. This looks amazing! Great job =]

  2. This looks so good! Did you use the entire batch with the pasta? How many servings?

    I just added your blog to my faves! Thanks for posting delicious vegan recipes!

    1. Morgan - thank you so much! It should serve at least 4 people if served with pasta - depending on how much each person eats! Or could be used on several pizzas. It makes a little more than one cup of the pesto. Hope this helps!

      I'm so flattered and thankful you are enjoying the recipes! Thank you for your support and comment!

  3. Yup. Adding this to my list of things I MUST make ASAP!