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5 from 6 votes



  • 1 cup tightly packed basil leaves
  • 2 cloves of garlic
  • 1/4 cup olive oil
  • 3 Tablespoons pine nuts or walnuts
  • 2 Tablespoons nutritional yeast optional
  • Salt and pepper to taste


  • Chop and blend all ingredients together using a food processor. Don’t over chop – you want the pesto to have a little texture and not be so smooth that it’s like a paste. If using a blender, it’s very easy to over blend so we literally chop / blend for only a second or two at a time and check the consistency!
  • If you like your pesto to be a bit saucier without using more oil, simply add a bit of pasta water from after you boil your pasta.


Freezing note: Pesto can be frozen in small airtight containers (do not overfill) or in ice cube trays!