Wednesday, June 13, 2012

Basil Pesto

Basil pesto is one of my favorite summer meals. It's a breeze to make, and it's something that Andrew and I can always agree to. It's traditionally made with Parmesan cheese, but in this house that ingredient is out. I was lucky enough to stumble across a vegan recipe, and was even luckier that I had ingredients in the cabinet to make a similar version.

After realizing how delicious and easy this recipe was, I planted even more basil in addition to the dozen or so I already have growing in the garden. I anticipate the need for lots of basil this summer!

Top with toasted pine nuts- 10 minutes at 400ยบ.

Basil Pesto
Serves between 6 and 8

  • 2 garlic cloves
  • 2 packed cups of basil leaves
  • 2 15 oz. cans of chick peas, drained and rinsed
  • 4 Tbsp. nutritional yeast
  • Juice from one lemon
  • 1 Tbsp. safflower oil
  • Dash of salt

  1. Chop the garlic cloves in a blender or food processor.
  2. Add the rest of the ingredients and blend until smooth.
  3. Serve over whole wheat pasta, use as a spread on sandwiches, as a dip for pita bread.. anything you can think of!

This recipe took so little time an effort that I actually had time and energy to make dessert.. all on a workday, too! I made my vegan banana bread, adding chocolate chips and frozen raspberries. Yum!


  1. I also grow my own basil which is one of the reasons why I love making pesto. Mine tends to be made the traditional way though. Although I'm sure this one would be much better for me, so I am going to have to try it!
    Looks super tasty! Yum-yumm.
    Thank you so much for the recipe. :)

    PS.You have a really nice blog.

    1. Thank you! This is much healthier than the traditional version, but it tastes just as good. Enjoy!