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
- 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.
- Place ingredients, except reserved cooking liquid, in a good blender, like a Vitamix, in order given
- With blender running, add reserved cooking liquid or water to thin to desired consistency.
- 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
- 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.
• 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?