​Summer is a wonderful time to make pesto as basil plants grow abundantly. My basil plants in Florida are at their peak, big and bushy, just starting to go to seed, and Father’s Day seemed like a lovely occasion to create homemade pesto with my sons.

Keep in the refrigerator for up to 3 days, or in the freezer for up to 1 month.

Traditionally pesto is made with pine nuts, but you should try different variations with a mixture of pine nuts with walnuts, almonds, or pecans.

To make a dairy-free pesto version, I substitute nutritional yeast for Parmesan cheese and add a splash of lemon or lime juice.

Regular Pesto (with Parmesan cheese)

Makes 1 cup

Prep Time: 10 minutes

Ingredients:

4 medium garlic cloves, smashed under the flat side of a knife and peeled

¼ cup pine nuts

¼ cup walnuts

3 packed cups of basil leaves, big stems, brown leaves, and flowers removed

¼ teaspoon ground black pepper

½ cup extra-virgin olive oil

1/8 teaspoon sea salt

½ cup grated Parmesan cheese (1 ¾ ounces)

Directions: 

Combine garlic, pine nuts, walnuts, basil leaves, and black pepper in a food processor. Pulse for 15 seconds.

Then slowly pour in olive oil until thoroughly mixed.

Add the cheese and pulse until pesto is smooth, about 30-40 seconds.

Last, add salt and pulse one last time.

Dairy Free Pesto

Makes 1 cup

Prep Time: 10 minutes

Ingredients:

4 medium garlic cloves, smashed under the flat side of a knife and peel removed

¼ cup pine nuts

¼ cup walnuts

3 packed cups of basil leaves, big stems, brown leaves, and flowers removed

¼ teaspoon ground black pepper

1 tablespoon freshly squeezed lemon or lime juice

½ cup extra-virgin olive oil

¼ teaspoon sea salt

¼ cup nutritional yeast

Directions: 

Combine garlic, pine nuts, walnuts, basil leaves, and black pepper in a food processor. Pulse for 15 seconds.

Then slowly pour in olive oil until thoroughly mixed, 30-40 seconds.

Add the nutritional yeast and sea salt and pulse for another 15 seconds.

Enjoy,

Steven Masley, MD