Applesauce and soy yogurt are used in the making of these moist vegan blueberry muffins. They have amazing flavor, but the same day is ideal.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 4 cups packed fresh basil leaves
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1 cup olive oil
- ⅔ cup pine nuts (Optional)
- 6 cloves garlic, minced
- salt and ground black pepper to taste
Instructions
- Combine basil, cheese, and olive oil in a food processor. Pulse to combine. Add pine nuts, garlic, salt, and pepper. Pulse until mixture is smooth and blended.
- Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.
- You can use walnuts instead of pine nuts if desired.
Nutrition Facts
| Calories | 177 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 87 mg |
| Sugars | 0 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! Must confess I have a vegan daughter who is a pediatrician so I left out the cheese and garlic and used walnuts. I added some finely chopped garlic and grated parmesan to my spaghetti and it all came together great!
I had a big first crop of basil so gave some away then made a half batch of the pesto with most of the rest. I used hazelnuts instead of the pine nuts because they have a slightly resinous taste similar to pine nuts. The batch was very flavorful and I had to resist the temptation to eat it right out of the blender. I froze approximately tablespoon portions in an ice cube tray to store for later use.
Delicious
Very good recipe. Substituted Pecarino Romano cheese rather than parmesan because I like Romano cheese better. Still excellent.
This is an excellent recipe for Basil Pesto! I’ve made it, now, maybe 6 times… I use fresh Basil from my garden as well as garlic that I grew and I opted for Walnuts over the Pine Nuts because Pine Nuts go bad over a short period of time…and I think the Walnuts taste better… This is now my “Go-To” recipe for Basil Pesto and I have shared it with many people. After I make it, I put it in a glass jar in the refrigerator with a very thin layer of EVOO on top to prevent the top layer from discoloring…I use it up too fast to freeze it, as is mentioned in the recipe. Excellent recipe! Thanks for sharing!
I like thatthe ingredients can be adjusted to what I have on hand. Don’t want to go shopping in this time of covid19 pandemic. Don’t have a photo as I don’t have a smart phone yet. Something to dream about.
I made this, but cut the recipe in half since it’s just me and my daughter. I can tell you this is simple and delicious recipe if you like Pesto. I would highly recommend it to anyone.
Really good on any fish. Made it for my husband’s salmon and my sea bass. Equally good on both. I oversalted so put in some lemon which toned that down.
The flavor in this is excellent but as written is is way too oily . I used this right away so there was no need to wrap it in plastic for later use. I highly recommend cutting the oil in half to start with and then add more if needed. Super simple and great flavor but the amount of oil needs tweaking.