10 min Prep
Store bought pesto can be jam packed with sodium and preservatives to the point where it can feel pretty pointless to incorporate into a dish. I have a super quick homemade recipe that takes only 10 minutes to whip up! If you have a glass jar, make a large portion and store your leftovers to last you for the whole week.
In a blender or food processor, combine the pine nuts, chopped basil, and olive oil.
Blend until the pine nuts turn into a fine mixture with the basil.
Add the garlic and nutritional yeast, squeeze half of the lemon, and blend in the Parmesan cheese (only add the parm if you do not want to keep this a vegan dish)
Blend every well until it turns into a nice mixture, but do not puree completely.
Keep stored in an airtight jar in the fridge, or store half of your batch in the freezer if you want it to keep for longer.
Serving Size 429 g
|Amount Per Serving|
|Calories 1198.5 cals||60%|
|% Daily Value*|
|Kilojoules 5016 kJ||60%|
|Fat 80.2 g||123%|
|Sodium 1001.7 mg||44%|
|Carbohydrate 108.2 g||36%|
|Protein 21.8 g||44%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|