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Plant-Based Recipes

Revolutionary Recipe: Healthy, Nut-Free Pesto

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< 1 min read
Summary

Recipe from Garden Fresh Foodie Editor’s note: This plant-based recipe is perfect for summer. Pestos are easy and delicious, and this one is free of nuts but still high in protein. It also is oil-free and raw. Enjoy.   PrintHealthy, Nut-Free Pesto Total Time: 5 minutes Per Serving 184 calories Fat 1 g Carbs 34

Recipe from Garden Fresh Foodie

Editor’s note: This plant-based recipe is perfect for summer. Pestos are easy and delicious, and this one is free of nuts but still high in protein. It also is oil-free and raw. Enjoy.

 

Healthy, Nut-Free Pesto

Total Time: 5 minutes

Per Serving 184 calories

Fat 1 g

Carbs 34 g

Protein 12 g

6


Healthy, Nut-Free Pesto

Ingredients

  • 3 1/2 cups (or 2 cans of cannellini beans, if using, be sure to rinse and drain with 1/2 cup of cooking liquid reserved)
  • 3 cups packed basil
  • 1 tsp fresh lemon zest (from 1 organic lemon)-be sure to not get the white pith when you grate, it’s bitter
  • 2 tbsp fresh lemon juice (or more to taste)
  • 1 tbsp fresh garlic, or 3-4 cloves
  • 1/2 tsp salt
  • pepper to taste, and additional salt if desired
  • Serving suggestions: serve on top of traditional noodles, or zoodles (zucchini pasta) along with fresh minced basil, scallions, and chopped pistachios.

Instructions

  1. Place ingredients, except reserved cooking liquid, in a good blender, like a Vitamix, in order given
  2. With blender running, add reserved cooking liquid or water to thin to desired consistency.
  3. If freezing, place pesto into ice cube trays, cover with saran or foil and place into freezer. Remove once frozen (about 1 day) and place into freezer bags for long-term storage. Will last 6-12 months in freezer
  4. If using on zoodles: Take a zucchini, and spiralize it. Per 2 cups of zoodles, add about 2-3 tbsp of pesto. Massage pesto into zoodles and serve cold. Alternative, sauté zoodles in a few tbsp of water and add pesto to warm zoodles to coat. Season with additional pepper/salt, if desired, and top with fresh basil, pistachios, and scallions.

Notes

This recipe makes 2 cups of pesto.

Nutritional Benefits:

• High in fiber: great for regulating blood sugar, increasing satiety, lowering blood pressure, boosting digestive health

• High in plant-based protein; great for healing and repairing tissues

• Plant-based and gluten free, decreases inflammation in the body

• Great source of antioxidants

• Cholesterol and saturated fat free, great for heart health

What do you think of this plant-based recipe?