Vegan basil pesto recipe

5 from 2 votes

Fresh basil pesto nut free is maybe one of the easiest fresh ingredients to make.

However both the type of garlic & basil you use will make a real difference to the taste.

It's ideal for a quick and easy meal - just add to pasta & maybe other ingredients and it's ready. Homemade pesto does taste so much better than the ones sold in little pots and well worth making.

This is one of my fresh Genovese basil recipes

Course ingredient, Main Course

Cuisine Italian

Keyword italian sauce ingredient, pesto dish

Prep Time 3

Cook Time 2

Total Time 5

Servings small pots

Calories 237kcal

Cost per serving £1,20

Equipment

Food processor or
Pestle and mortar
Chef's Knife (Available from Amazon)

Ingredients

1 cup Fresh basil leaves Genovese basil is the authentic Italian basil - but it's well worth experimenting with other basil types for different flavours
2 cloves Garlic If you use shop garlic you might need 2 to 3 cloves. If you use a homegrown garlic (like Purple Stripe) you might only need 0.5 to 1 cloves
50 gram Sunflower seeds
2 tbsp Lemon Juice
1/3 cup Extra virgin olive oil
1/2 tsp Sea salt

Instructions

Get all the ingredients ready
Fry the Sunflower seeds
Pour ingredients into blender
Blend and add olive oil
Pour into container

Video

Notes

You can use either a food processor or pestle & mortar to make pesto - however I've found the ingredients you use will make all the difference.

Especially the different types of basil are great for experimenting with - as they will all add a slightly different flavour to your pesto

Nutrition