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Basil Pesto

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Author: Angela Marinelli, M.S., M.Ed. - Nourishment Connection


  • 4 cups fresh basil
  • 1/2 cup pine nuts
  • 1/2 cup high-quality extra-virgin olive oil
  • 1 clove grated garlic optional
  • 2 TBS Pecorino Romano Parmesan, OR non-dairy cheese OR VEGAN OPTION: 1 tsp ume plum vinegar
  • 1/4 tsp sea salt
  • pinch red pepper flakes
  • zest of half of a lemon
  • 2 tsp fresh lemon juice


  • Toast pine nuts at 375 degrees for 5-7 minutes or until golden brown.
  • Put all ingredients except olive oil into a food processor and blend. Stop to scrape sides of bowl.
  • Make sure to scrape down any large chunks of basil.
  • Continue to blend the mixture and add olive oil with processor running in a slow steady stream through the top of the food processor.
  • Once olive oil is added and pesto is blended, adjust salt and pepper to your taste.


If you want a thinner, more sauce-like consistency, add 1/4 cup of olive oil to the recipe. Copyright Nourishment Connection 2011