Food Revolution Network

Revolutionary Recipe: Oil-Free Lemon Basil Pesto

Recipe from Garden Fresh Foodie

Editor’s note: This plant-based recipe for pesto is oil-free and high in plant-based protein. The great thing about pesto is that you can enjoy it so many ways: on zucchini noodles, in mushrooms, on sandwiches, or however you want.

 

Oil-Free Lemon Basil Pesto

Prep Time: 10 minutes

Cook Time: 2 minutes

Per Serving 224 calories

Fat 8 g

Carbs 33 g

Protein 9 g

6


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)

Instructions

  1. 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.
  2. Place all ingredients into a food processor and blend.
  3. 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.
  4. Pesto is great on raw or slightly sautéed zucchini noodles, on pizza, traditional pastas, in stuffed peppers, or anything your heart imagines!

Notes

Nutritional Benefits:

• No added oils, cholesterol and saturated fat free, great for heart health

• Vegan and gluten free-decreases inflammation in the body

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

• Great source of antioxidants

Tell us what you think of this plant-based recipe because we’d love to know your thoughts. 

If you love pesto recipes, you might also like this healthy, nut-free pesto.

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