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Sweet Basil Pesto

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I am in love with this pesto! It’s more of a spread than a sauce recipe. I love it on crackers and sometimes find myself just eating straight out of the jar. My absolute favorite way to have it is by spreading a thick layer on toasted rye bread followed by some grilled goat halloum (the halloum from Alban Diary is the best!). The combination of the sweet pesto with the salty halloum is perfection!
Recipe adapted from Veganomicon by Isa Chandra Moskowitz

Sweet Basil Pesto

Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0

  • 1 1/2 cup basil leaves
  • 1/2 cup pine nuts
  • 2 garlic cloves
  • 2-3 tbsp olive oil
  • 2 tbsp honey
  • 1/2 tsp lemon zest
  • 1/4 to 1/2 tsp salt
  • pinch black pepper

  1. Place the basil, pine nuts and garlic in a small food processor. Process until minced.
  2. Add the rest of the ingredients using the lower amount of olive oil and salt. Blend until smooth.
  3. Taste and add more salt or oil if needed.
  4. Store in a jar in the fridge for up to 1 week. The top will darken, but it’s still okay to eat.

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