This is a classic recipe I use and love. Nutritional yeast is substituted for the traditionally used dairy. Tasty on pasta, bread, sandwiches, omelets, etc. Try adding sun-dried tomato slices post-completion for an added boost of rich flavor. P.S. - It also freezes beautifully.

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.

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  • Gradually mix the pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.

Nutrition Facts

107 calories; protein 2.2g 5% DV; carbohydrates 1.7g 1% DV; fat 10.6g 16% DV; cholesterolmg; sodium 1.5mg. Full Nutrition

Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2009
I have made this recipe three different times; it's THAT good! First, I made it according to directions and ingredients. Then, the second time, I ran out of basil, so I added some kale, and it was still delish! A great way to sneak those green leafies in there! The third time, I ran out of pine nuts, so I subbed some walnuts for a portion of the pine nuts, and I did mostly kale with only a little basil for the flavor, and it was still amazing! This is a fabulous recipe -- thank you! Read More
(88)

Most helpful critical review

Rating: 2 stars
10/25/2014
I didn't like it not sure if it was the pine nuts or the feel of the yeast.. Read More
(1)
88 Ratings
  • 5 star values: 70
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/20/2009
I have made this recipe three different times; it's THAT good! First, I made it according to directions and ingredients. Then, the second time, I ran out of basil, so I added some kale, and it was still delish! A great way to sneak those green leafies in there! The third time, I ran out of pine nuts, so I subbed some walnuts for a portion of the pine nuts, and I did mostly kale with only a little basil for the flavor, and it was still amazing! This is a fabulous recipe -- thank you! Read More
(88)
Rating: 5 stars
07/10/2009
I hesitate to rate this recipe because I made it with baby arugula not basil. Other than that one substitution I followed the recipe as written. Really excellent pesto - and I imagine it would be just as delicious with basil or any other greens variation. The amount of garlic was perfect not overpowering; the nutritional yeast (which I love) adds a wonderful cheesy taste. The arugula lent a slightly bitter bite that I enjoyed just as much as I like regular basil pesto. So I posted the review anyway to encourage others to try the recipe - even if all they have is arugula. UPDATE: I have now made this with just regular basil from my garden. Served in a grilled veggie pasta salad to hordes of hungry coworkers. They loved it. Also made it with lightly toasted almonds and basil. I believe this was the best batch yet. Freezes exceptionally well. Read More
(54)
Rating: 5 stars
02/21/2008
Love it! Great on pasta pizza just about anything! I needed more than one bunch of supermarket basil though. What a great option for vegans! Read More
(50)
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Rating: 5 stars
09/21/2008
A burst of taste delicious recipe! I forgot to add garlic even though I love it and probably that's why the nuances of ingredients' taste were so strikingly highlighted. I also added a couple of kale leaves. Kale is hard to eat by itself but is delicious in the pesto. My family used it on pita bread with potato-leeks soup and absolutely loved it. Thanks! Read More
(19)
Rating: 5 stars
03/09/2010
Delicious and easy. Really didn't taste any difference between this and regular pesto. I made it with fettuccini sundried tomatoes mixed mushrooms artichokes and baked italian tofu and it was really good. Oh yeah also sprinkled some walnuts on top. Yummmy. Read More
(19)
Rating: 4 stars
07/15/2009
yummy! I followed the suggestions of the other reviewers and added in other greens (parsley & swiss chard what I had on hand). The nutritional yeast gives it a good flavor and doesn't taste too cheddar-y(like it has in a couple other recipes I've tried). We are trying this tomorrow over Rice Pasta w/ Chicken. (we are dairy-intolerant not vegan by choice):-) Read More
(18)
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Rating: 5 stars
09/19/2006
My whole family loves this one. It's a tricky way to get them to eat raw green vegetables! Read More
(18)
Rating: 5 stars
07/25/2008
Yummy!! I'm too cheap for pine nuts so I used walnuts; I'm sure pine nuts would have tasted much better! Read More
(17)
Rating: 4 stars
10/06/2010
Great recipe! Needs more basil than just one bunch! Arugula or spinach or a hint of mint is nice too. Read More
(13)
Rating: 2 stars
10/25/2014
I didn't like it not sure if it was the pine nuts or the feel of the yeast.. Read More
(1)