If you even consider buying store-bought, jarred pesto after making this version, we need to talk. There is absolutely no better pesto out there than this one. I have ordered pesto many times at restaurants and have always been disappointed, except for once in Italy because 1) it’s Italy, and 2) it tasted just like this pesto.
If you’re thinking, “Yeah, but jarred pesto is so much more convenient!”
Listen: Go buy a bag of basil and parsley at the farmer’s market and spend an afternoon making a quart of this stuff, because it freezes and is just as good after it’s been thawed. Don’t sacrifice taste so you can save an extra 10 minutes of your life!
I’ve tried several vegan-versions of pesto before, and they’re just never as good as this one. If you’re like me and plan on living that 80% vegan lifestyle, let this pesto count for the 20% that’s non-vegan. You won’t regret it.
Time: 10 minutes
- 1 cup fresh basil leaves, tightly packed
- ½ cup fresh Italian flat leaf parsley
- 2 garlic cloves, sliced
- 1 tsp salt
- Freshly ground pepper to taste
- 1/3 cup olive oil
- 1/3 cup freshly shredded Parmesan cheese (or 1/4 cup if using grated Parmesan cheese)
- ¼ cup pine nuts or walnuts
- Add herbs, garlic, salt and pepper to food processor (Nutribullets/Ninjas work fine) and process finely.
- Add remaining ingredients but do not over-process; the nuts should still be in discernible pieces.