Vegan Basil Pesto
Vegan Basil Pesto was featured in the Mother Earth Living/Herb Companion – A Basil Lover’s Guide to Basil (May 2012, in print)
Pesto is one ingenious way to bottle the true essence of summer.
Some fresh basil have filled my home and hands with a delightful aroma which I wish would last for ever. The big bunch of greens with the irresistible perfume, teased and pleased us for more than a week.
That is the stunning bush in my friend’s home, bathed in and nourished by the sun…
After a few pastas and the most beautiful ice cream, it was time to preserve the summer bounty away for later use.
No stories today, for I am a bit occupied. No food memories, for I never had a “basil pesto” while I grew up and never even heard of pine nuts. It is time to make memories now. I will leave you today with a small post and a simple DIY recipe; just enough to hold on to those lovely fragrance for a little bit longer. No cheese in this pesto as it was meant to be frozen. I do not miss the cheese much, but if it needs some in future, I will add it. It is just the basil, garlic and some lightly toasted nuts.
The cup and a half of pesto is in my freezer now.
A couple of things to mention here:
Note the color of the pesto in the photographs – you will see that they are dark, esp. on the top. The natural process of oxidation worked on it while I was taking photographs. To prevent this top the surface with sufficient oil oil.
Also if you want the bright vibrant color of the leaves to be retained in the pesto, briefly blanch the leaves before processing them.
Mortar and pestle – the traditional way is the best way to do this. Often times the blades in the food processor causes the discoloration.
Vegan Basil Pesto
Ingredients: (yields about 1.5 cups)
- 5-6 cups fresh basil leaves
- 10 cloves of garlic, peeled and roughly chopped
- 3/4 cup extra virgin olive oil or as much as you need
- 1/4 cup lightly toasted pine nuts or walnuts
- 1.5 tablespoon lemon juice
- 5 grinds of black pepper, or as much as you want
- red crushed pepper if you want it spiced up
Method:
Roughly tear the basil leaves. Combine basil, toasted nuts (walnut or pine nut), garlic, salt and pepper in food processor & process while adding the olive oil in a steady stream. Stop the processor & scrape the sides if you need to. Process till everything is well combined & smooth.
Stir in the lemon juice, & the crushed pepper.
Store it in a sterilized clean container for a few days in the refrigerator. Freeze the extra for later use.
Related Posts:
Basil and Mint Pesto with Feta
What a beauty! I wish I had that basil bush in my garden!
A bottle of pesto is a must in any refrigerator! It can transform many boring meals into delicacies 🙂
Wow!! I wish I had such an amazing basilplant in our garden. It just keeps dying..:) I live a good fresh pesto too and that looks delicious. Love that little spoon you used!
I don’t have a huge plan like that but a little pot which has been doing well for 6 months. Fingers crossed it serves the winter 🙁 this pesto looks great. Love the pictures!
OMG that basil bush looks incredible. The weather here isn’t sufficient to sustain anything like that. So pretty. I love pesto but reasons known to you I make it without nuts and not vegan. Never thought od freezing it, good idea Soma!! Thanks for the tip of holding the cheese if freezing.
That pesto looks delicious! All those ingredients go so well together.
Cheers,
Rosa
Wow, wish I had a basil bush that size but I do have a small pot and its over flowing with green fresh basil leaves. This is a great way to enjoy the herb even when they don’t survive the weather.
Will definitely try it and btw, those jars are super cute 🙂
Wow your friend has a rather fertile garden. Look at that beautiful bush! And even more beautiful jar of pesto. Looks wonderful Soma. I usually like ot add a bit of parmesan in mine as well! Didn’t realise you couldnt freeze it after adding cheese.
I can’t seem to take my eyes off the screen–it’s filled with so much beauty, gosh! Your photos are truly awesome & I haven’t even read the recipe. Yet.
Your pics are a treat to eyed…. Amazing as usual!!!
Love the simple pesto recipe…
love ur garden abd the basil pot.
Pestor shaathe chamoch ta o kheye felte icche korche … ki shundor! Shubho Bijoya Soma! 🙂
That basil bush is so amazing.. my tiny basil plant is in a bad shape now 🙁
I love pesto .. and have tried basil, spinach, parsley .. and it’s my fav sauce with pasta !
Soma, just beautiful lovely pics
Soma, lovely clicks & lovely simple recipe….I don’t know if I like the basil bush more or the jar U’r serving your pesto in…
Wow, that is some basil bush your friend has!!! Mine is teeny in comparison.
I love pesto, it’s such a wonderful staple to have on hand. I make large batches and then divide it up into zip lock bags and freeze it.
Look at that beautiful bush of basil! Am I jealous or what! That’s a gorgeously luscious pesto, too.
Beautiful presentation! I always have a stash of pesto in the freezer too, it’s such a great thing to have on hand.
Hi There, The pesto is looking so GOOD… ! Loved the beautiful fresh pesto picture. I’ve bookmarked this special recipe of urs and wud love to give it a shot asap. Have a wonderful week ahead. Thanks & Regards, Sonia !!!
Oh wow! Look at the basil bush! Mine this year was not too happy – it was anything but a bush! A great way to use so much of basil Soma!
I love pesto in all forms — your vegan variation looks as good as any dairy version I’ve seen!
Such a lovely pesto, will be linking back to it in my next post 🙂
So many posts…but no one has apparently tried the recipe! Making mine in the morning…cant wait!
Your recipe looks wonderful and your photographs are just breathtaking! Nettie from Moore or Less Cooking