Having homemade pesto in the freezer at all times is a must in my home. It’s so easy to pull it out of the freezer when you need to make dinner in a pinch. It can dress up just about anything you have on hand and adds a wonderful flavor that keeps your food from being boring — all while being healthy and nutritious.
Of course, pesto is traditionally with Parmesan cheese, but you can make it compliant to the Whole Life Challenge by leaving the cheese out or replacing it with nutritional yeast. The choice is yours, and either way this homemade pesto is both easy and delicious.
Homemade Pesto Sauce
Homemade pesto can dress up just about anything you have on hand and adds a wonderful flavor that keeps your food from being boring — all while being healthy and nutritious.
- 1/4 pine nuts
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
- 7-8 cloves of garlic whole
- 4 oz 4 cups fresh basil leaves
- 1 –1 1/2 cups of extra virgin olive oil depending on how you like it
- 1 cup nutritional yeast you may also use vegan cheese, but check the ingredients to be sure
Pulse the nuts, garlic, salt, and pepper in a food processor for about 30 seconds (until a paste forms).
Add in your basil leaves and turn on the food processor again.
Slowly add in the oil as the processor is running.
Add in the nutritional yeast (or whatever you’re using) and pulse again until incorporated.
Enjoy over vegetables, spaghetti squash, zoodles, a cauliflower-crust pizza, meat, fish, eggs, or all of the above!
If you’re not using your pesto right away, you can store it in an airtight container. Either cover the top of the pesto with oil and then place the lid on or cover the pesto with plastic wrap that’s touching the pesto directly (to create a barrier so no air touches the pesto) and place the lid on top. You can store this in the fridge for up to three days or in the freezer for up to three months.
Watch this video for a demonstration on how to make this versatile homemade pesto sauce: