It can easily be made vegan as well!
I absolutely love pesto. However, as someone with nut allergies, 9 times out of 10, I’m not able to eat it. Most restaurants and grocery brands make their pesto with pine nuts. This pesto is 100% nut-free, and can easily be made vegan if you leave out the parmesan or use a vegan alternative.
3 cups fresh basil leaves (packed)
4 cloves garlic
1 cup extra virgin olive oil
sea salt and black pepper
3/4 cup finely grated parmesan cheese
Wash and prep the basil leaves.
Combine basil leaves and garlic in a food processor, and then add in the oil to make it easier to blend until all of the oil has been added.
Add in sea salt and black pepper to taste and mix again.
Pour the pesto into a bowl and stir in the cheese. (This can be skipped, or subbed with a vegan alternative.)
Add extra sea salt and black pepper if desired, but do a taste test first on your pasta or meal of choice and see what you prefer.