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Oil-Free Lemon Basil Pesto Recipe

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This recipe for Oil-Free Lemon Basil Pesto is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups packed basil
1/2 cup lightly toasted pine nuts
4 cloves of garlic (or 1 heaping tbsp)
1 tbsp nutritional yeast
2 tbsp fresh lemon juice
1/4-1/2 tsp salt/pepper to taste
water to thin (about 4 tbsp)
Directions:
Directions:
Place pine nuts into a pan on medium heat. Lightly toast them, watching carefully that they don’t burn (this happens quickly). No added oil is needed in the pan, since pine nuts have a high amount of natural oil.
Place all ingredients into a food processor and blend.
Use right away or freeze in ice cube trays. To do this, place tablespoons into a tray. Freeze, and then remove from trays. Store in a freezer bag for later use.
Pesto is great on raw or slightly sautéed zucchini noodles, on pizza, traditional pastas, in stuffed peppers, or anything your heart imagines!
Number Of Servings:
Number Of Servings:
12 minutes

 

 

 

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