To make basil pesto from scratch, simply combine 2 cups of washed and dried basil, 0.5 clove of fresh garlic, 0.25 cup of finely grated Parmesan cheese, and 0.5 cup of olive oil in a food processor. Blend until you achieve a paste-like consistency, adjusting the seasoning with salt and pepper to taste.

Traditional basil pesto contains Parmesan cheese, making it unsuitable for a vegan diet. However, you can easily make a vegan version by substituting the Parmesan with nutritional yeast or a vegan cheese alternative.

If you don't have Parmesan cheese on hand, you can substitute it with nutritional yeast for a vegan option, or try using pecorino cheese for a different flavor profile. Other alternatives include cashews or sunflower seeds blended into the mixture.

To store homemade basil pesto, transfer it to an airtight container and cover the surface with a thin layer of olive oil to prevent oxidation. It can be kept in the refrigerator for up to a week or frozen for up to three months.

Basil pesto pairs wonderfully with pasta, grilled vegetables, or as a spread on sandwiches and wraps. You can also use it as a topping for pizza or as a dip for fresh bread and crackers.