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Basic Pesto

What you need: 

2 cup basil leaves
2 tablespoon pine nuts
2 oz. grated, vegan Parmesan or nutritional yeast flakes
2-3 garlic cloves, minced
1/4 cup olive oil
salt and pepper

What you do: 

Put all of the ingredients into a blender or food processor and mix thoroughly. Adjust the amount of olive oil as needed.

Preparation Time: 
Cooking Time: 
Recipe Category: 


Great recipe.  I only used 1 Cup fresh basil and added 1 Cup fresh Spinach (I needed to use it up).  The nutritional yeast gave it a nice added flavor.  I mixed this with one box of rotelle pasta and some diced tomatoes.  Thanks!


As soon as I lifted the lid off the blender, I could tell this smelled GREAT! I didn't have any fresh basil, so I had to guess at the conversion to dried basil, and I think I added a bit too much because the pesto a bit thicker than I'd hoped. Better luck next time, though!


this is really the best pesto I've ever had, vegan or not!!!  I sauteed the minced garlic in olive oil first, because I don't like the garlic aftertaste undercooked garlic sometimes leaves.  I also added about 2 teaspoons of lemon juice.  the nutritional yeast gives it such a good cheesy flavor!

this pesto is soooo flavorful that I didn't need to add any salt or pepper!

so good!  I recommend everyone try making this at least once!


Yum yum and yum!  I made this for my Christmas dinner last night for a room full of non-vegans.  I really wanted something good and simple to show them how great vegan food can be, and this was the PERFECT recipe for that!  I tripled the sauce recipe because I was making two boxes of pasta, and I have tons left over, which will definitely get gobbled up very quickly!  When I first tasted the sauce before mixing it with the pasta I was worried because it tasted really garlic-y, but once I mixed it in with the pasta is was perfect.  I added a little lemon juice and made the homemade "parmesan" that someone had written a recipe out for in the comments section.  That is also a great recipe and I'll be keeping some of that in my fridge always from now on! :>


I must confess I haven't actually used this recipe, but it's very close to how I normally make pesto.  Nutritional yeast really does work well in place of the cheese!
To cut down on oil without leaving it too dry, I often throw some steamed green vegetables into the blender with everything else.  Zucchini is great for it, and I've had success with kale and spinach too.  Yum!


I make pesto all the time with other nuts; almonds, walnuts.  I just made pesto with your basic pine nuts, a quarter of the leaves were basil and the rest was arugula.  Wow is right!! Add some lemon juice and it's fantastic!


This was the first time I ever made Pesto. I just LOVE it! I have a big basil plant in my garden and love the flavor. Thanks!  :>

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