Homemade Pesto

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.

Category Condiment, Paleo, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Total Time 10 minutes
Author Lauren Lobley


  • 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


  1. Pulse the nuts, garlic, salt, and pepper in a food processor for about 30 seconds (until a paste forms).
  2. Add in your basil leaves and turn on the food processor again.
  3. Slowly add in the oil as the processor is running.
  4. Add in the nutritional yeast (or whatever you’re using) and pulse again until incorporated.
  5. Enjoy over vegetables, spaghetti squash, zoodles, a cauliflower-crust pizza, meat, fish, eggs, or all of the above!

Recipe Notes

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.