Flavourful traditional fresh basil pesto sauce that you can put on anything!
This recipe is incredibly easy to make, and not to mention, delicious! From pizza or pasta, to roasted chicken or soup, you can put it on pretty much anything you want! This sauce is something that you’ll want to keep making over and over again.
This time of year is next to impossible to grow fresh herbs outside in your garden, but indoor gardening is easier than ever. In this recipe, we used fresh, organic basil that we grew in a Decopod Indoor Growing System, using Earth Safe® Brand Tomato and Vegetable fertilizer. There are tons of DIY tutorials online though if you’re on a budget and want to grow herbs indoors, using cheap and recycled materials like mason jars or soup cans.
If you’re vegan you can just simply leave out the cheese, or you can try your hand at making a cashew cheese which has a similar quality to Parmesan. Some companies even sell pre-made vegan Parmesan cheese options!
If you want a little crunch to your fresh basil pesto, you can substitute the spinach in this recipe for some chopped walnuts or pine nuts.
FRESH BASIL PESTO
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 5 min
- 3 cups fresh basil leaves
- 1 cup of spinach
- 1 teaspoon lemon zest
- 4 cloves garlic, peeled
- ¼ cup grated Parmesan cheese
- 1 cup olive oil
- Salt and pepper to taste
- In a food processor, blend together basil leaves, spinach, lemon zest, garlic, and cheese.
- Pour in oil slowly while still mixing.
- Stir in salt and pepper to taste.
For a vegan version, you can skip the Parmesan cheese or use a vegan alternative like cashew cheese. Some brands even offer vegan Parmesan!