Thursday, July 16, 2009

It's Pesto Season

Fresh Basil Pesto

The garden basil is growing well. Although I only have six plants this year, I have been able to harvest enough to make some pesto and put it in the freezer for winter use. I hope my pesto plants continue to grow abundantly so I can make more. Last year this recipe was such a success that we ran out well before winter was over.
  • 1 1/2 cups fresh basil
  • 1/3 cup olive oil
  • 1 cup pine nuts (or walnuts)
  • 5 cloves garlic
  • 1/3 cup nutritional yeast
  • 3/4 teaspoon salt
Place all ingredients in a food processor and blend until nuts are ground. Don't overprocess, as some texture is desired. Add more salt to taste if necessary.

Divide into 1/4 or 1/3 cup portions and place in small jelly jars or zip-lock bags. Freeze until ready to use. When ready for a meal, allow to thaw partially and add to cooked pasta.

For variety, add about 1/2 cup sun-dried tomatoes.


  1. I've never made it w/ yeast does it give it more of a nutty taste? I'm going to try a batch! Thanks for the recipe

    I freeze it in ice cube trays, pop them out, then put them in the ziplock bags.....Jo

  2. Thanks for posting this! We have lots of basil in our garden, too much for me to know what to do with it.

  3. I enjoy a lovely pesto, but just curious what the yeast does for it?

  4. The nutritional yeast gives a cheesy flavor to this vegan pesto. Additionally, it's a great source of Vitamin B12. Most people couldn't tell the difference between this version and a version with Parmesan. I've tested it out on guests --- and they were surprised after dinner when I told them of the difference.

  5. Jo, I love your pesto in ice cube tray idea! Thanks!!!


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