This homemade Fresh Basil Pesto is quick and easy that requires only a few ingredients, comes together in less than 5 minutes and tastes way better than the store bought ones. As opposed to the classic pesto version, I have tried my hands at this Low Fat, Vegan and Gluten Free Basil Pesto which is equally flavorful.
Fresh Basil is a power house of antioxidants and has anti-inflammatory and anti-bacterial properties. The traditional basil pesto recipe has pine nuts, parmesan and a good amount of olive oil into it. To keep this recipe low in fat, I have used moderate quantity of olive oil here and also skipped parmesan to make this pesto recipe Vegan.
Most Vegan Pesto recipes have nutritional yeast added to it. It gives a cheesy taste to the pesto and also mellows down the strong flavour of basil. I have skipped it here just to keep the recipe simple and easy to make with all handy ingredients available.
This Basil Pesto is so versatile and you can use it in a bunch of ways, be it in salads, sandwich, pasta, as a pizza sauce or simply as a dip with some crusty garlic bread.
The mentioned quantity in this recipe yields about half a cup of the Pesto Sauce. This quantity is sufficient for making around 7-8 sandwiches or a pesto pasta recipe for 2-3. So adjust the quantity according to servings.
Regarding storing homemade basil pesto, it generally does stay good for up to a week in the fridge and for about 3 months in the freezer. I have, however, not tried storing this particular recipe of pesto for more than 2 days in the fridge. You may try storing it for longer in an airtight container.