This simple plant-based basil pesto recipe uses Samin Nosrat's method for traditional Ligurian pesto. Pound the garlic and nuts in a mortar and pestle. But use a food processor to make light work of processing loads of basil leaves.
Yield1 cup
Servings16
Equipment
Ingredients
- 1 garlic clove, roughly chopped
- ½ teaspoon salt, more to taste
- ½ cup pine nuts, lightly toasted*
- ½ cup extra virgin olive oil, more to top
- 2 packed cups fresh basil leaves, roughly chopped
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast (optional)
Instructions
- Place the roughly chopped garlic clove in a mortar with half a teaspoon of salt. Grind the garlic into a paste. Then add the toasted pine nuts and bash into a creamy paste.
- Pour half the olive oil into the blender or food processor bowl. Then add the chopped basil leaves and pulse, stopping to push down the leaves with a spatula a couple of times until you have a fragrant, emerald-green basil paste.
- Transfer the basil paste to a bowl with the remaining olive oil, and add the salty garlic and pine nut paste. Mix in the lemon juice and nutritional yeast (if using).
- Taste and adjust the salt and acidity. Keep in mind that the flavours develop as the mixture sits.
Notes
- Toast raw pine nuts in a hot, dry pan for a few seconds – taking care not to burn them. Or use pine nuts raw.
- If you're not in the mood to bash the garlic and nuts separately with a mortar and pestle, you can add them to the food processor before you add the fresh basil.
- When I plan to freeze basil, I don’t add lemon juice or nutritional yeast. I add it when I defrost the basil pesto to revive it a bit.
- See ingredients and substitutes and how to make vegan pesto for more details.