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Homemade pesto

I trimmed my mom's basil plant and decided to make some pesto! I hope you like it :)

Vegan, soy free, gluten free | Serves 8 | SIDE


  • 300g fresh basil
  • 120ml extra virgin olive oil
  • 30g pine nuts
  • 2 cloves of garlic
  • Juice of 1 lemon
  • Salt and pepper
  • 30g vegan parmesan (I used greenVie parmeggio grated)



1.Remove the basil leaves from the stems (you can keep the tender ones) and add them to a food processor.

2.Add all the remaining ingredients and blend.

3.Stop to scrape the sides of the blender.

4.Once everything is smooth, taste and adjust the seasoning to your preference.



*Store it in an air-tight container in the fridge for up to a week or keep it in the freezer.

*Use clean and sterilized jars.

*Use in pasta dishes or just spread on toast with cheese!

Did you try this recipe?

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