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Pesto: Vegan/No added oil!

This pesto sauce is one of my favorites! It's vegan and has no added oil. I use the pest recipe as part of a whole food, plant-based diet. Its utility goes far beyond pasta! Experiment with it. 

This recipe would be great with the Grilled Chickpea and Pesto Burger with Garlic Aioli.

The pesto recipe is a no-cook and makes 4 - 8 servings.

Recipe from: Dr. Leslie

Author:  Dr. Leslie

Hint: Place frozen cubes on on a cutting board and use a knife to cut them into thin slices. By the time your food is cooked, they will be defrosted. Just add them to your dish and mix.

 

 

Prep: 10 minutes + Cook Time: 0 minutes = Total: 10 minutes 

Ingredients

 2 cups fresh basil leaves (preferably organic)
 2 tbsp fresh cilantro or parsley
 4 large garlic cloves
 ¼ cup nutritional yeast
 6 oz raw pine nuts
 3 tbsp lemon juice
 3 tbsp water
 Salt & Pepper or Black Cumin to taste

Directions

1

Process 1st 4 ingredients in food processor for about a minute.

2

Leave food process running & add liquids slowly.

3

Add pine nuts, salt & pepper or black cumin to taste and Blend to desired smoothness. (I like it better when pine nuts aren’t blended smooth.)

4

Spoon by tablespoonfuls into a silicone ice cube tray and freeze for later use. (One or two cubes is sufficient for sauce for 1-2 servings).

Ingredients

 2 cups fresh basil leaves (preferably organic)
 2 tbsp fresh cilantro or parsley
 4 large garlic cloves
 ¼ cup nutritional yeast
 6 oz raw pine nuts
 3 tbsp lemon juice
 3 tbsp water
 Salt & Pepper or Black Cumin to taste

Directions

1

Process 1st 4 ingredients in food processor for about a minute.

2

Leave food process running & add liquids slowly.

3

Add pine nuts, salt & pepper or black cumin to taste and Blend to desired smoothness. (I like it better when pine nuts aren’t blended smooth.)

4

Spoon by tablespoonfuls into a silicone ice cube tray and freeze for later use. (One or two cubes is sufficient for sauce for 1-2 servings).

Pesto: Vegan/No added oil!