This Easy 5 Ingredient Pesto is packed with nutrients and healthy fats, making it the perfectly light and delicious sauce for just about any dish. Serve it over pasta, top it on grilled chicken and veggies or even add some to your avocado toast. The options are endless and all so tasty!
Easy 5 Ingredient Pesto
Have five minutes? All you need to create this easy, delicious and healthy pesto is a tiny bit of time and a handful of fresh ingredients. It’s one of those things that add so much to your meal but takes super minimal effort. What could be better?!
The taste is light yet flavorful and is going to be a go-to for me all spring and summer. What’s also great about this pesto is that is is naturally vegan, vegetarian, paleo, Whole30 and free from gluten/grains/refined sugar/dairy, so it can meet just about any dietary needs!
What you’ll need:
- basil
- pine nuts
- olive oil
- garlic
- salt
- a food processor
That’s it! It seriously could not be easier or taste better.
Hungry for more?
Looking for ways to enjoy it? Try this pesto recipe over zucchini noodles with sun dried tomatoes and pine nuts. It’s SO good! You can also get the recipe for my Creamy Pesto Zucchini Noodles by clicking here. It also is amazing with grilled chicken and veggies and even adds a fun flavor pop to toasted bread/avocado toast. Try it and let me know what you think! I can’t wait to hear what you try out first.
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Easy 5 Ingredient Pesto
Equipment
- Food Processor
Ingredients
- 2 cups basil leaves, packed
- ½ cup olive oil
- ½ cup pine nuts
- 2 cloves garlic
- ½ tsp salt
Instructions
- Measure and place all ingredients into a food processor and chop until the pesto forms.
This is absolutely the easiest and yummiest pesto! This recipe was perfect for me being lactose intolerant because it doesn’t have any Parmesan like a typical pesto and it didn’t feel like it was missing it at all! 10/10 recommend making 🙂
That makes me so happy to hear! Pesto doesn’t need dairy to be delicious 🙂 So glad you weren’t missing it with this recipe!
How long would you store this in the fridge? I am making two of your recipes this week with pesto (the zucchini rollups and creamy pest pasta)!! Thinking about making enough for both and storing half in the fridge for a few days until I make the second recipe!
Hi, Izzy! The pesto should be good for 5-7 days in an airtight container in the fridge! As always, use your best judgement before using as well. 🙂 I think in the case you described above you should be just fine!