Description
This quick parmesan-free basil pesto is dairy-free & thriftier than store-bought! Get ready to make all your favourite Italian pesto dishes!
Ingredients
Units
Scale
- 2 cups fresh basil leaves (reserve the stems for homemade veggie broth!)*
- 1/3 cup raw walnuts
- 2 cloves garlic
- 1 1/2 tbsp lemon juice
- 1/4 tsp salt & pepper
- 3 tbsp olive oil
- 4–5 tbsp water
- optional: sun-dried tomatoes
- optional: substitute sunflower seeds for walnuts
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Place the basil leaves, walnuts, garlic, lemon juice, salt, and pepper in your food processor or blender. Pulse a few times to break down the walnuts and then blend until everything is combined.
- If you are able to slowly stream in the oil and water while your machine is running, you can add the liquid that way. Otherwise, stop and add in the oil. Then slowly add water as needed.
- Depending on the size of your machine, you may need to stop and scrape down the sides every so often to encourage even blending.
- Continue adding water or oil until your desired consistency is reached.
- Taste and add extra lemon juice, garlic, or salt and pepper if desired.
Notes
*Cost Comparison: CAD $3.17 for 220ml vs. $3.99 – $5.99 for jars of 190-218ml store-bought pesto. Using ½ cup shredded parmesan would add at least: $2.00 and pine nuts would cost us $3.11-$4.59 vs $0.42 for walnuts.
*Make this pesto nut free by using sunflower or pumpkin seeds in place of walnuts!
*For an oil free version simply omit the oil and use water only!
*Feel free to substitute half of the basil with spinach leaves, carrot tops, or parsley!
- Category: Sauces & Dips
- Method: Food Processor, Blender
- Cuisine: Italian