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Basil Pesto

Basil Pesto Recipe

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Basil pesto is a diverse sauce to add to cooked foods or as a marinade for proteins. This recipe is dairy-free and can also be made nut-free.
Prep Time:15 mins
Total Time:15 mins
Author: Lindsey Jenkins


  • 1 heaping cup loosely packed basil
  • ¼ cup toasted walnuts
  • 1 garlic clove
  • 1 tablespoon nutritional yeast
  • ¼ cup extra virgin olive oil
  • juice from ½ lemon about 1 tablespoon
  • 2 tablespoons water
  • ½ teaspoon sea salt, to taste
  • ¼ teaspoon black pepper, to taste


  • In a dry pan (no oil) over medium heat, toast the walnuts until slightly brown (this only takes a few minutes). Watch carefully so they don’t burn. This helps to bring out a richer flavor and remove some of their bitterness.
  • Add all the ingredients to the bowl of your food processor and turn on, scraping down the sides as needed. (It will have some texture and won’t be completely smooth.)
  • This basil pesto keeps in the fridge for up to 5 days or in the freezer for a couple of months.


  • This recipe makes ½ cup.
  • To thin out the pesto, add more oil or water and adjust the seasoning as needed.