Vegan Raw Basil Pesto Sauce
Make your own fresh basil pesto sauce using a mini food processor.
Equipment
- Mini Food Processor
Ingredients
- 2 Big Bunches (or about 6 cups gently packed) Fresh Italian Basil Leaves washed and removed from the stems
- 2-3 Cloves Garlic chopped
- 1/2 Cup Extra-Virgin Unfiltered Organic Olive Oil
- 1/2 Cup Pine Nuts (or Macadamia Nuts)
- 1/4 TSP or to taste Sea Salt
- to taste Black Pepper
- 2-3 TBSP Lemon Juice
Instructions
- Prepare the basil leaves by removing the leaves from the stems. Chop the garlic cloves so that they will process better in the mini food processor.
- Start with processing the basil leaves and chopped garlic with some of the olive oil in the mini food processor.
- Stop and add the pine nuts, some salt and black pepper. Add some more olive oil and fresh lemon juice to taste and process it further.
- Keep pulsing the food processor until you have the right consistency and you've processed all the ingredients.
- Be sure to taste to make sure you've added enough salt, pepper and lemon juice.
- Transfer to a glass jar with tight lid and store in the refrigerator.
Notes
Italian basil is best for making pesto. However, you can replace the basil with other greens or with Italian flat leaf parsley to make other fresh, uncooked herb sauces like Gremolata.