Basil Pecan Pesto

Basil Pecan Pesto

Basil Pecan Pesto

This vegan basil pesto is a great way to get plant-derived phytochemicals that help our bodies produce antioxidants that help reverse cell damage and promote repair. Pecans are a great source of monounsaturated fats and fiber.


  1. 3 cups basil leaves
  2. 1 cup pecans
  3. 4 cloves garlic
  4. ¾ cup extra virgin olive oil (single source, organic if possible)
  5. ½ teaspoon sea salt
  6. Optional: Juice of half a lemon


  • Add all ingredients to food processor, except the lemon juice, and grind.
  • Once it is finely ground and a paste-like consistency, add the lemon juice.

This pesto is delicious with raw veggies, zucchini noodles, mixed with chick peas, or a pasta of your choice. It can stay fresh in the refrigerator for a week or so if you make it ahead of time. Another tip: freeze in containers and then defrost when needed!

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