Classic Pesto Sauce
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
- Place the pine nuts in a frypan over medium heat, stirring constantly, until lightly toasted.
- 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:
(85)
Reviews in English (70)
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)
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)
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)