How to Make Basic Pesto (Vegan)

by Amanda Anderson

Kick ass pesto right here. Tweak it any way you like, this is just your base. The recipe is more like a guideline than an exact science. Mess around with it!

Supplies

  • 1 Bunch fresh basil (about 4 cups packed)
  • 2 Cups pine nuts
  • ¼ Cups extra virgin olive oil
  • ¼ Cups lemon juice
  • 4 small garlic cloves, smashed, peeled
  • 1 Tablespoon sweet white miso
  • ½ Teaspoons sea salt
  • 1 Pinch black pepper
  • Instructions

    Step 1

    Step 2

    Preheat oven to 350 degrees. Place pine nuts on a parchment lined baking pan, and bake 7-10 minutes.

    Step 3

    Take them out when they are lightly browned, pine nuts are sensitive creatures. Or you can skip this step if you like it raw. Pun intended.

    Step 4

    Put the basil in a large bowl and submerge in water.

    Step 5

    Dunk it a few times, lift it out, and put it in another bowl. The dirt will fall to the bottom. If your basil is really dirty (oh my) you'll have to do it a few times until the water runs clear.

    Step 6

    Place all ingredients in a food processor.

    Step 7

    Step 8

    Your pesto can be as thick or as thin as you like, I like it a little thicker, making it great for spreads, but you can have it thinner and use it as a sauce for pasta, or whatever.

    Step 9

    Here is the final product. Lasts for about 2 weeks in the fridge or you can freeze it. Makes about 2.5 cups.

    Step 10

    Here it is on my homemade sourdough bread.

    Step 11

    Yup. kick ass.

    Step 12

    go to my website for more stuff. www.chefamandaanderson.com