Basil Pesto

5 Average
This basil pesto is a must for my caprese salad recipe and also makes a great pizza topping.
↓ Jump to Recipe

This basil pesto is a must for my caprese salad recipe and also makes a great pizza topping.

Want to Save this Recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Save Recipe

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

About The Author

8 thoughts on “Basil Pesto”

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

  1. If your pesto comes out bitter, try using avocado oil instead. When I blend olive oil it gets a bitter taste.
    Also, if you have the time/patience, blanching the basil and shocking it in ice water after will make it so it keeps its vibrant green color.

  2. 5 stars
    Hello, Just a note for those of you who can’t eat dairy. Instead of parmesan cheese use nutritional yeast. :-)

    1. Amy Taylor (comment moderator)

      Hi. I freeze pesto often during the summer. The texture may change a little but it works well.