The saying “Great things take time”, isn’t always true. Our plant-based pesto is delicious, but takes almost no time at all to make. Of course you’re welcome to use to use the more traditional mortar and pestle, but it’s unlikely anyone will notice if you opt for the convenience of a food processor. This plant-based version stays true to the original ingredients list, but obviously, you’ll be using a plant-based parmesan.
A basil pesto, or more formally Pesto Genovese, is the most popular and well-known pesto worldwide. In reality, the term “pesto” applies to any ingredients made by pounding with a pestle and mortar (or food processor), so there are infinitely many different combinations of herbs, greens and nuts you could try. Other flavours we love are cashew and carrot greens or kale and walnuts.
To ensure we always have a ready supply of fresh basil, we do grow micro herbs for garnish, but for easy propagation, you might like to try this method.
- 1 cup tightly packed basil leaves
- 1 tbsp pine nuts
- 1 clove garlic, peeled and chopped
- sea salt
- 1/4 cup extra virgin olive oil
- 1/4 cup plant-based parmesan
If using a pestle and mortar, crush basil leaves, pine nuts, garlic and a pinch of sea salt. Drizzle in extra virgin olive oil while stirring then mix through the plant-based parmesan.
In a food processor, blend pine nuts, garlic and sea salt into a paste before adding the basil leaves. With the food processor running, drizzle in the extra virgin olive oil and blend until smooth. Transfer to a bowl or storage container and stir through the plant-based parmesan.
Chef’s tip: To maintain a vibrant colour, cut a circle of greaseproof paper and lay it on the surface of the pesto before storing it in the fridge.