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Basil Pesto Recipe

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This recipe for Basil Pesto, by , is from Kaylen's Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kaylen Rice

Category:
Category:

Ingredients:  
Ingredients:  
2 cups fresh basil leaves
½ cup fresh flat-leaf parsley leaves
¼ cup nutritional yeast flakes (see Note)
¼ cup pine nuts, toasted
4 garlic cloves, smashed
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
½ cup extra-virgin olive oil

Directions:
Directions:
1) Combine the basil, parsley, nutritional yeast flakes, nuts, garlic, salt, black pepper and red pepper flakes in a food processor and pulse until a paste forms, pushing down the basil and parsley as needed. With the motor running, pour in the oil in a steady stream, making sure it directly hits the blade (this is the best way to distribute the oil and emulsify it evenly and quickly). Transfer to a container. If you’re not going to use the pesto immediately, press a piece of plastic wrap against the surface to keep it from oxidizing.

Number Of Servings:
Number Of Servings:
1 cup
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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