Garden Fresh Basil Pesto

Email Print Share

Get your pesto on with garden fresh basil flavor for a dinner that wows!

Most everyone loves the familiar scent of fresh basil. It’s instantly recognizable and likely triggers visions of a steaming plate of fresh, home-made pasta or perhaps a wood-oven pizza. Making your own pesto is so easy and in my view an essential to have on hand. This take on the endless versions that can be made is dairy-free leaving the option to add the proverbial Parmesan at the eater’s whim. I love it as is and suggest you make a large batch and freeze in small containers of a few ounces each or in an ice cube tray, so you have a cache on hand. Even just a little pesto adds a wallop of flavor and can elevate your meal to a wow status. That’s how I love to eat: wowed!

Garden Fresh Basil Pesto


  • 4 cups basil leaves, packed
  • 2–3 cloves garlic, roughly chopped
  • ½ cup organic walnuts, lightly toasted
  • 1/3 cup walnut oil
  • 1/3 cup organic robust olive oil plus extra as needed
  • 1 small avocado, halved and peeled
  • 1–2 tablespoon fresh lemon juice
  • ½ teaspoon sea salt, or to taste
  • ¼–½ teaspoon freshly ground pepper, to taste
  • Generous dash cayenne pepper, to taste
Total Time

Prep Time

10 min


1. Pulse basil, garlic, walnuts, sea salt, and pepper in a high-speed blender using the tamper until well blended.

2. Blend in the lemon and avocado then slowly drizzle in oils, adding more if needed, until texture is as desired. Season to taste!

Teri’s Tips:

Add 2 tablespoons hemp seeds for additional omega 3 fatty acids

Garden Fresh Basil Pesto

Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. Sunwarrior’s awesome expert writers do not replace doctors and don’t always cite studies, so do your research, as is wise. Seek the advice of a medical professional before making any changes to your lifestyle or diet.

Sunwarrior likes to share. Please feel free to repost articles as long as you always link back to the original and credit the author.


Want to add your voice?