My favourite way to make pesto. You can add in a little ‘sprinkle’ if you want to make it a bit cheesier.
  • Yield

    Serves 2-4, depending on how hungry you are/what you're serving it with.
  • Equipment

    None

Recipe Directions

In a food processor or blender, break down the basil leaves, garlic & salt, adding a little olive oil in to help it blend. Add the pine nuts (& ‘sprinkle’ if using) and pulse until they’re as broken down as you like – I like to leave a few bits of whole pine nuts.

If it seems too dry, stir in more olive oil. Store in the fridge – keeps well for several days.

Denzildragon's Thoughts

My favourite way to make pesto.

You can add in a little ‘sprinkle’ if you want to make it a bit cheesier.

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Randy pine nuts?! I'll watch out for that! ;)

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randy pine nuts :)

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Ooops. i meant "rancid", not "randid"

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I also LOVE pesto and have made many. Every once in awhile, i get a randid pine nut that has turned me off of them, but i wanted to let others know, if you sub soaked sunflower seeds for the pine nuts, the taste is just the same. Most non-raw foodies don't even know the difference. So PESTO!

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