basil pesto sauce

Pesto Sauce made with pine nuts, fresh basil and parsley is perfect as a pasta sauce, marinade, sandwich spread or even dipping sauce. Pesto Sauce also freezes well and can be canned.

Basil Pesto Sauce

pine nuts

Parmesan Reggiano cheese (grated)

garlic

basil leaves (packed)

flat parsley (packed)

extra virgin olive oil

Fine sea salt and pepper

Place pine nuts in a large food processor. Pulse until a paste forms.

Add parmesan reggiano cheese, garlic, basil, parsley, olive oil, fine salt and pepper. Pulse until a grainy pesto is formed.

Toss with pasta, make pesto bread, use a marinade for chicken or fish, or use as a salad dressing. This can be refrigerated for up to a week.

If you've tried this recipe, come back and let us know how it was!&nbsp;

This pesto kelp noodles recipe is easy to make, delicious, &amp; low calorie.  Learn how to prepare and serve these noodles for a 10-minute lunch or dinner.

Pesto Kelp Noodles (Ready in 10 Minutes)

oz kelp noodles

juice of lemon

tbsp baking soda

water (enough

pesto sauce (see recipe below)

basil ((large stems removed))

tbsp pine nuts

garlic ((peeled))

juice of ½ lemon

yeast

tsp sea salt ((plus more to taste))

grapeseed oil ((plus more if needed))

tbsp water

black pepper and garlic powder (optional) (to taste)

First, soak the kelp noodles in a large bowl with warm water. Add the juice of 1 lemon and baking soda. Let stand for 10 to 15 minutes, or until the noodles are soft. Then drain and set aside to make the basil pesto sauce. 

Add fresh basil, pine nuts, garlic (I roasted my garlic but feel free to use unroasted garlic), lemon juice, nutritional yeast, sea salt to a food processor or small blender and pulse/blend on high until the mixture forms a paste. 

Add *grapeseed oil (sub for oil of your choice) a little at a time (pour in while the food processor is on, if possible)  and just scrape the sides down as needed. Following that, feel free to add 1 Tbsp of water or lemon juice until you reach your desired consistency. You should have a thick but pourable pesto sauce. (If avoiding oil, sub the oil with veggie broth or just use all water.)

Do a taste test and adjust the flavor as needed, add more nuts for nuttiness, garlic for more garlic flavor, nutritional yeast for that cheesy flavor, lemon juice for that lemony flavor, and sea salt for overall flavor. 

Pour the basil pesto over the kelp noodles and combine until everything is well coated. Enjoy!!

https://www.youtube.com/watch?v=fgh-J2V2qKw

This pesto kelp noodle recipe is the perfect raw vegan and low carb pasta alternative to eat anytime. In addition, they have many benefits. In this video, I’ll be sharing a quick and easy pesto pasta recipe and some of the benefits of kelp. Check out the link to the full recipe below.

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EASY PESTO KELP NOODLE RECIPE
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PESTO KELP NOODLES RECIPE (Raw Vegan & Low Carb Pasta Recipe)

Basil pesto is a fresh, aromatic, insanely flavorful sauce. It's light, refreshing, summery and couldn't be easier to make with a handful of fresh ingredients. Watch my video above to see how quickly it comes together!&nbsp;

Basil Pesto

olive oil

lemon juice

cashews

basil leaves

salt

black pepper (to taste)

Parmigiano Reggiano (optional)

Toast nuts

Toast the pine nuts and cashews in a skillet on medium-low heat for 5 minutes, tossing gently. Then place them in your food processor or blender.

Blend sauce

Add the remaining pesto ingredients to the blender. If using a food processor, pulse until the ingredients are mixed. If using a blender, slowly turn the speed to high and use the tamper to push the ingredients into the blades until the pesto is smooth and creamy.

I made this with sprouted pumpkin seeds instead of the cashews and pine nuts. I used extra lemon juice. I made in a food processor.

Absolutely delicious!!! Thanks for sharing.❤️

Thanks for this recipe.  My neighbor and I made this recipe last year and we're using it again this year.   We have decided toasting the pine nuts is the way to go.  This recipe is easy and delicious.   Great way to use up the basil and since the pesto is ok to freeze, we get to enjoy it longer.

I made this recipes but without roasting the pine nuts and did not add any cheese. I added a bit too much lemon because after blending it the pesto was very watery. I added some roasted macadamias because I did not have any pine nuts left and it helped to turned it into a pesto paste. I did not get to a point to try the pesto on any salad or with anything else because I could not stop eating it once I tasted it while it was still in the blender. Delicious! I used fresh basil leaves from a bush that is growing in the back garden. Thank you Lisa for all your delicious recipes. Downshiftology is my one stop shop for finding an easy quick healthy recipe. You rock!

Sooooo delicious! I've never made pesto before. However, Lisa is turning me into quite the cook! EVERYTHING I have made from the website or her book is sooo good! This pesto is no exception! I poured the pesto over roasted spaghetti squash garnished with sun dried tomatoes my friend made with tomatoes from my garden and some capers. Amazing!

Whenever I learn to make a new dish, my go-to is to always look up Downshiftology's recipe, it never disappoints for a nutritious and tasty version. This pesto is no different, I nailed it the first time by following all the tips and quantities. Thank you for making me look like a wonder cook among those whom I cook for!

I love this pesto.  I did not have pinenuts, so subbed in pistachio nuts.  Delicious.

What great flavor!!! I’ve had some not real great pesto and this one is a keeper! Very easy to make. I’ll be making this again! Thank you Lisa!!!

https://content.jwplatform.com/videos/UE1WqUkM.mp4

Basil pesto is a fresh, aromatic, insanely flavorful sauce. It's light, refreshing, summery and couldn't be easier to make with a handful of fresh ingredients.

Homemade Basil Pesto without Pine Nuts is a fresh and versatile sauce made with fresh basil, walnuts, Parmigiano-Reggiano, garlic, and olive oil. It takes a few minutes to make and is a flavorful addition to pasta, protein, sandwiches, and more.

Homemade Basil Pesto without Pine Nuts

Parmigiano-reggiano

walnuts

Salt

Chill basil leaves - Place the basil leaves in a mixing bowl with cold water and ice. Allow to chill for 5 minutes, then drain and dry with a paper towel or clean kitchen towel.

Add ingredients to food processor - Add Parmigiano-Reggiano, walnuts, garlic, salt, and basil leaves to a food processor. Pulse until it becomes a sandy consistency.

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