Vegan Windowsill Pesto

Spicy Vegan Pesto

Spicy Vegan Pesto

I don’t use basil very often in day-to-day cooking, so my basil plant has gotten too big for its britches..er..pot. Time to make pesto! It’s really easy and I hope you try it!

Most recipes call for a 1/2 cup of Parmesan cheese too, but I prefer my pesto without.


  • 1 packed cup of fresh basil leaves
  • 1/2 cup of olive oil
  • 2 tbsp of crushed pine nuts/walnuts
  • a billion cloves of garlic…or 3
  • salt to taste
  • black pepper to taste

Mince the basil, pine nuts/walnuts, and garlic finely. Transfer to a bowl or to the jar you intend on storing the pesto in. Add 1/2 cup of olive oil or just enough to cover the basil mixture. Mix well and then add salt and pepper to taste. BOOM. Done. Yeah, bitches. 🙂

Keep it in the fridge to keep it fresh!

  • Kate@Diethood

    I love pesto, and I also use a billion tons of garlic! 😉

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