Transport your kitchen to the sunny coast of Liguria with this incredible Pesto Genovese! While purists in Genoa might insist on a mortar and pestle (and their specific local basil!), I’ll let you in on a little secret: the food processor is your best friend for achieving that perfect, creamy texture in minutes. This recipe is a celebration of simplicity and fresh flavors—vibrant basil, pungent garlic, rich nuts, and golden olive oil coming together in perfect harmony. It’s naturally vegetarian and easily made vegan, ready to elevate any pasta, sandwich, or vegetable dish.
Ingredients
• 2 loosely packed cups / 60g fresh basil leaves, rinsed and dried
• 1/2 tsp / 3g salt, or to taste
• 1-2 cloves garlic, to taste
• 2 tbsp / 20g pine nuts or walnuts
• 1/2 cup / 120 ml extra virgin olive oil, plus more as needed
• 1/2 cup / 50g freshly grated Parmesan or Pecorino Romano cheese (optional, omit for vegan)
Instructions
1. In the bowl of a food processor or blender, combine the fresh basil leaves, salt, garlic, and your choice of nuts.
2. Add about half of the olive oil and pulse until the are roughly chopped.
3. With the processor running on low, slowly stream in the remaining olive oil. Continue to process until the pesto is smooth but still has some texture. Scrape down the sides of the container as needed.
4. For a thinner consistency, add more olive oil one tablespoon at a time until you reach your desired texture.
5. Transfer the pesto to a bowl. If using, stir in the freshly grated cheese by hand just before serving. Do not process the cheese.
Nutritional Information
• Serving Size: 2 tbsp
• Calories: 120 kcal
• Fat: 12g
• Carbohydrates: 1g
• Protein: 2g
• Sodium: 150mg
• Please note this is an estimate and can vary based on used.
Pro Tips
• for Perfect Pesto
• For a deeper, nuttier flavor, lightly toast the pine nuts or walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant before adding them to the processor.
• Always stir in the cheese by hand at the end. Adding it to the food processor can create a gummy texture and the heat from the blades can alter its flavor.
• To store, place pesto in an airtight container and pour a thin layer of olive oil over the top. This creates a barrier against air and prevents browning. It will keep for a week in the fridge or several months in the freezer.
• For a delicious vegan pesto, simply omit the cheese or substitute it with a high-quality nutritional yeast or a plant-based Parmesan alternative.
• Experiment with other herbs and greens! You can substitute up to half the basil with fresh parsley or arugula for a peppery kick.
FAQ
Q: How can I make this pesto recipe vegan
A: To make this Pesto Genovese completely vegan, simply omit the Parmesan or Pecorino Romano cheese. The recipe suggests you can also substitute it with a high-quality nutritional yeast or a plant-based Parmesan alternative for a cheesy flavor; just be sure to stir it in by hand at the end.
Q: Can I make this pesto without pine nuts
A: Absolutely! This recipe works wonderfully with walnuts as a substitute for pine nuts. For an even deeper, nuttier flavor, the pro tips suggest lightly toasting the walnuts in a dry skillet for 2-3 minutes before blending.
Q: What is the best way to store homemade vegetarian pesto
A: For optimal freshness, place the pesto in an airtight container and pour a thin layer of olive oil over the surface. This creates a barrier that prevents browning. Stored this way, it will keep for up to a week in the refrigerator or for several months in the freezer.
Q: Is this vegetarian pesto a good source of protein
A: This pesto provides about 2 grams of protein per serving, primarily from the nuts and optional cheese. While not a primary protein source on its own, it’s a flavorful addition to protein-rich vegetarian dishes like whole wheat pasta, quinoa bowls, or sandwiches with white beans.
