Basil Pesto - Nut Free, Dairy Free - 3 Ingredients
servings4 servings
Fresh, flavorful basil pesto made with just 3 ingredients and ready in under 5 minutes.
Watch how to make the recipe
Ingredients
- 3 cups (60-75 g) fresh basil leaves, stems removed
- ¼ cup (55 ml) olive oil
- ⅛ teaspoon salt
Instructions
- Wash and remove the stems from the basil leaves.
- Combine basil, salt and olive oil in a food processor or blender
- Pulse until the basil is finely chopped and the mixture is well combined.
Storage
- Transfer to a jar or container and use immediately, or refrigerate up to 1 week.
- Freezing: Freeze pesto in an airtight container or ice cube trays for up to 2 months. Thaw in the refrigerator or add frozen portions directly to hot pasta or other dishes.
Recipe Notes
1.Basil leaves: Use only the basil leaves, not the stems, as the stems can be tough and bitter.
2. Olive oil: Extra virgin olive oil gives the best flavor. Avocado oil, canola oil, or sunflower oil can be used as alternatives.
3. Optional additions: Stir in 1 tablespoon pumpkin seeds, sunflower seeds, nutritional yeast, crushed garlic, or a pinch of dried chili flakes for extra flavor and texture.
Nutrition
Serving: 1serving | Calories: 123kcal | Carbohydrates: 0.5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 74mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 0.1g | Calcium: 32mg | Iron: 1mg