Pesto is one of my favorite things in the whole wide world. With this recipe, I can now eat it on pasta, on toast, in salads or just from the jar — without any guilt. This lovely recipe is raw, vegan, and plant-based, with no dairy, even though traditional pesto often calls for Parmesan or Romano. The secret to the cheesy flavor is the nutritional yeast. Try this recipe with different nuts and seeds for fabulous variations!
- 2 cups fresh basil leaves, tightly packed
- 4 Tbsp olive oil
- 2 tsp light miso
- 1 tsp garlic, crushed
- 1/2 tsp nutritional yeast
- 1/2 tsp Himalayan crystal salt
- 1/4 cup pine nuts*
- Combine all of the ingredients, except the pine nuts, in a food processor outfitted with the “S” blade and pulse a few times to begin chopping the basil leaves.
- Add the pine nuts and process until the desired consistency is achieved. Do not over-process the mixture or the oil from the pine nuts will separate and the mixture will become too oily. The texture should be creamy with tiny specks of pine nuts throughout.
- Store in a sealed glass jar in the fridge for up to 4 days, or freeze pesto in ice cube trays and store cubes in an airtight container in the freezer for up to three months.
- Serve with lettuce, celery sticks, carrots, sprouts or your other favorites for dipping. This pesto is wonderful on zucchini pasta, in raw lasagna, on raw pizza, with crackers — you name it.
- For added variety, infuse with the essential oils of lemon and coriander.
- Macadamia or Brazil nuts can be substituted for pine nuts.