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Basil Rosemary Pesto Recipe

October 17, 2014
Before the last of your basil goes kaput under autumn’s chill and waning light, harvest the last of your crop to make a preservable batch of our favorite dairy-free basil rosemary pesto.

Basil Rosemary Pesto Ingredients

All you need to whip up a tasty batch of dairy-free basil-rosemary pesto

This rich, herbal paste is simple to whip up — and a little goes a long way to add flavor to roasted chicken or vegetables like cauliflower and tomatoes. If you love traditional basil-only pesto, try this one for the added depth of flavor — almost a smoky richness — that the rosemary imparts. It’s rich and creamy – no cheese required!

Dairy-free Basil Rosemary PestoPrint Print

Makes about 2, 1 cup servings

Basil-Rosemary Pesto

Finished Basil Rosemary Pesto – Let’s eat!


3 cups packed, washed fresh basil leaves, stems removed

2 T. washed rosemary leaves, stems removed

3 large garlic cloves, peeled & ends trimmed

1 cup toasted pine nuts, cooled to room temperature (warm nuts may turn basil — and your pesto — black, so let’m cool!)

1/2-3/4 cup olive oil

1/2 teaspoon sea salt

few grinds fresh pepper

Add garlic, rosemary, basil, 1/4 teaspoon salt, and cooled pine nuts to food processor. Pulse until everything is finely chopped. More chopping = a finer, creamier pesto

Basil Rosemary Pesto Ingredients in Food Processor

Freshly harvested basil rosemary pesto ingredients in food processor bowl ready to pulverize.

With processor running, add oil in a steady stream, stopping processor & scraping down sides as needed. Add only enough oil to create your preferred consistency — less oil for a thicker paste, more oil for a runnier sauce. Taste occasionally before adding more oil, which can dilute the herbal-garlicky flavor.

Add a few grinds of fresh, black pepper. Stir. Adjust salt to taste.

Your tasty pesto is ready to use immediately in recipes like the rich, delicious vegan pasta dish shown here. Believe it or not, that’s a completely grain-free pasta noodle. You know you want it….

Vegan Grain-free Pesto Pasta

Want the recipe for making this rich, vegan, grain-free pasta dinner?
Let us know in the comments below!

Want the recipe? Let us know in the comments below, and we’ll work on sharing it with you soon.Β  Or, try our tips for storing your pesto to use later.

To store in refrigerator & use within a few days: Empty finished pesto into a glass jar, leaving about 2″ of headroom at top. Gently pour about 1/2″ of additional olive oil on top, which will help keep the color bright green.


To store in freezer: Empty finished pesto into 8 ounce canning jars — a perfect serving size –leaving about an inch of headroom. Attach lids & bands. Place in freezer to use up before your next basil crop is ready the following summer.


  1. Kitty says:

    Do you still have this recipe to share for the vegan pasta?

  2. Kitty,

    The recipe is still on the site. Not sure why you aren’t able to see it. Are you looking for something besides the pesto recipe?

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