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Vegan Pesto


¾ cup packed basil leaves

3 tablespoons pine nuts

1 garlic clove

¾ teaspoon lemon juice

¼ teaspoon sea salt

3 tablespoons extra virgin olive oil


Lightly toast the nuts in a skillet over medium heat for 5 minutes.

Place all ingredients except for oil in a small food processor.

Slowly incorporate the oil while the machine is running, until a smooth paste has formed. Continue blending for 15 seconds to thin the sauce out.


This recipe is made by our friends Sarah, Stan and Adela. It’s the best pesto recipe ever!! I usually double or triple it.


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