The Ultimate Pesto (Vegan)

The Ultimate Pesto (Vegan)

A and I like to play a game sometimes where we discuss what our best life purchases have been since we got married – as well as our worst. Currently our top three bests list goes something like this: 1) Winston the cat (we actually acquired him from a friend and never really bought him but vet bills count here), 2) Our IKEA dog pillow I named Vernon, and 3) Our basil plant from Trader Joe’s. For those of you who are interested our worst list goes: 1) Buying “Apples to Apples” before “Cards Against Humanity” came out, 2) A meat tenderizer we got a few weeks before going vegan, and 3) our IKEA feather duster that just became Winston’s favorite toy. 

OK end rambling. The reason that the basil plant makes the top three list is because it was only $3, it was grown organically before reaching us, and now that I have mastered pesto, we get fresh pesto every week. This recipe is so insanely easy that I can whip up a batch every Sunday when we do our bulk cooking (we typically make some guacamole and a weekly baked treat on Sundays as well). 

I seriously put this stuff on everything too because it adds a punch of freshness and it tastes like heaven. I use it on breakfast toast, sandwiches, even as a pasta topping. It is yum city. 

Quick Basic Pesto (Vegan)
Yields 1
Write a review
Print
Total Time
5 min
Total Time
5 min
Ingredients
  1. - 2 cups fresh picked basil (tightly packed)
  2. - 2 large garlic cloves (roughly chopped)
  3. - 1/2 cup walnuts, halved (traditional pesto is made with pine nuts so they also work well here, but I love the fattiness of the walnuts)
  4. - 1/2 cup olive oil (avocado oil works great too!)
  5. - 1/2 fresh squeezed lemon
  6. - 1/4 tsp sea salt
  7. - 1/4 tsp fresh ground black pepper
Instructions
  1. Combine all ingredients except olive oil into a food processor and pulse until it is coarsely ground. Once the mixture reaches that texture, pour the olive oil in through the top in a stream, pulsing occasionally.
Notes
  1. Once your pesto is done you can store it in an airtight container in the fridge. Mine has never made it longer than a week because I always eat it too fast, but I wouldn’t suggest keeping it longer than that anyways because it will loose it’s fresh punch.
Something Swell Media http://www.somethingswellblog.com/
Vegan_Basil_02

What is your favorite way to use pesto?

Follow:
Share:

6 Comments

    • Annie
      October 16, 2016 / 2:28 pm

      Thank you Sophie 🙂

    • Annie
      September 22, 2016 / 2:59 am

      Thanks Carmen! 🙂

  1. October 7, 2016 / 9:33 pm

    Hahaha a meat tenderizer right before going vegan!!! Love it! That pesto looks delicious. ( I will be using pine nuts as I have a tree nut allergy.) btw, I bought a basil plant this year too but I couldn’t keep it alive!! I seriously kill every plant I touch. It’s sad.

    xo, Heather

    • Annie
      October 10, 2016 / 4:01 pm

      Oh no! This was the first plant that I managed to keep alive haha I have a black thumb as well! (It is improving though!)

Leave a Reply

Your email address will not be published. Required fields are marked *