Classic Pesto Sauce

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    Classic Pesto Sauce

    Classic Pesto Sauce

    (74)
    15min


    48 people made this

    A classic recipe that can be used through pasta, on sandwiches, or try something a little different by spreading on an omelette. For a twist on the original, add sun dried tomatoes at the end. This recipe will also freeze well in containers, so don't be afraid to double the recipe - some for now, some for later.

    Ingredients
    Serves: 16 

    • 1/3 cup (45g) pine nuts
    • 2/3 cup (160ml) olive oil
    • 5 cloves garlic
    • 1/3 cup (40g) nutritional yeast
    • 1 bunch fresh basil leaves
    • salt and pepper, to taste

    Directions
    Preparation:15min  ›  Ready in:15min 

    1. Place the pine nuts in a frypan over medium heat, stirring constantly, until lightly toasted.
    2. Gradually mix the pine nuts, olive oil, garlic, nutritional yeast and basil in a food processor, then process until smooth. Season with salt and pepper.

    Nutritional Yeast

    This is a deactivated type of yeast, best bought through health food stores or online. Also known as Savoury Yeast.

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    Reviews and Ratings
    Global Ratings:
    (74)

    Reviews in English (74)

    by
    76

    I have made this recipe three different times; it's THAT good! First, I made it according to directions and ingredients. Then, the second time, I ran out of basil, so I added some kale, and it was still delish! A great way to sneak those green leafies in there! The third time, I ran out of pine nuts, so I subbed some walnuts for a portion of the pine nuts, and I did mostly kale with only a little basil for the flavor, and it was still amazing! This is a fabulous recipe -- thank you!  -  18 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    52

    I hesitate to rate this recipe because I made it with baby arugula, not basil. Other than that one substitution, I followed the recipe as written. Really excellent pesto - and I imagine it would be just as delicious with basil or any other greens variation. The amount of garlic was perfect, not overpowering; the nutritional yeast (which I love) adds a wonderful cheesy taste. The arugula lent a slightly bitter bite that I enjoyed just as much as I like regular basil pesto. So, I posted the review anyway to encourage others to try the recipe - even if all they have is arugula. UPDATE: I have now made this with just regular basil from my garden. Served in a grilled veggie pasta salad to hordes of hungry coworkers. They loved it. Also made it with lightly toasted almonds and basil. I believe this was the best batch yet. Freezes exceptionally well.  -  19 Mar 2009  (Review from Allrecipes USA and Canada)

    by
    48

    Love it! Great on pasta, pizza, just about anything! I needed more than one bunch of supermarket basil, though. What a great option for vegans!  -  21 Feb 2008  (Review from Allrecipes USA and Canada)

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