Perfect Pesto
The Best Basil Pesto (Made With Love & A Whole Lotta Garlic)
There’s something magical about pesto—it’s fresh, vibrant, and just the right kind of messy. It’s also one of those recipes that somehow feels both fancy and ridiculously easy.
When I was vegan, pesto became one of my go-to staples. It was easy to make dairy-free, packed with flavor, and incredibly versatile. I’d whip up a big batch and put it on everything—pasta, roasted veggies, sandwiches, you name it. And the best part? It never felt like a compromise. Just a delicious, herb-packed celebration of good ingredients.
These days, I do include Parmesan when I make it, but it’s still just as simple and comforting as ever—and still just as easy to veganize if that's your thing.
Ingredients
2 cups fresh basil leaves (packed)
3/4 cup grated Parmesan cheese (or nutritional yeast for a vegan version)
5 tbsp extra virgin olive oil
1/4 cup pine nuts
2–4 garlic cloves (I honestly never measure garlic, I just load it up)
1/2 tsp salt
1/8 tsp of ground pepper
lemon juice (optional)
How to Make It
Blend: Blend olive oil and basil leaves together for about 60 seconds until combined but not smooth
Add remaining ingredients: Add parmesan, pine nuts, garlic, salt, and pepper to the processor and blend until smooth.
Taste test: Taste a little of the pesto and add salt and pepper if needed. This is the time to add lemon juice if you’d like. Blend for a few more seconds.
Store or serve: Use it right away, or store it in a jar with a thin layer of olive oil on top to keep it fresh in the fridge for up to a week.
How I Use It
Tossed with hot pasta (obviously)
Spread on sandwiches, grilled cheese, or wraps
Swirled into scrambled eggs or soup
As a pizza base instead of tomato sauce (trust me on this)
This recipe’s become a little ritual in my kitchen for easy, yet flavorful meals. There’s something grounding about making pesto from scratch—it’s simple, green, and kind of meditative in a way. Whether you’re dairy-free, vegan, or just in it for the garlic, this one’s for you.
