How To Make the Best Vegan Pesto

Step 1

Toast the nuts. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Place 1/2 cup raw pine nuts or walnuts on a rimmed baking sheet. Toast in the oven, tossing halfway through, until golden brown, 5 to 7 minutes total. Transfer to a food processor fitted with the blade attachment and let cool.

Step 2

Pick the basil leaves. Pick the leaves from 6 ounces fresh basil to get about 6 lightly packed cups.

Step 3

Coarsely chop the garlic and nuts. Smash 2 garlic cloves. Add to the food processor and pulse until coarsely chopped, 5 to 6 pulses.

Step 4

Coarsely chop the basil. Add the basil leaves and pulse until coarsely chopped, 6 to 8 pulses.

Step 5

Process with the olive oil, lemon juice, and salt. Add 1/3 cup olive oil, the juice of 1 medium lemon (about 3 tablespoons), and 3/4 teaspoon kosher salt. Process, stopping to scrape down the sides of the bowl as needed, until just combined, about 10 seconds. The pesto should not be completely smooth but rather a rough but uniform paste.