PP: Nut Free Pesto
Chef: Jessica Meyer-Altman; Garden Fresh Foodie
Makes: 2 c
Prep/Total Time: 5 Minutes
Ingredients
- 3½ cu (or 2 cans of cannellini beans, if using, be sure to rinse and drain with ½ c of cooking liquid reserved)
- 3 c packed basil
- 1 t fresh lemon zest (from 1 organic lemon)-be sure to not get the white pith when you grate, it's bitter
- 2 T fresh lemon juice (or more to taste)
- 1 T fresh garlic, or 3-4 cloves
- 1 T nutritional yeast
- ½ t salt
- pepper to taste, and additional salt if desired
Directions
- Place ingredients, except reserved cooking liquid, in a good blender, 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 (spiralized zucchini): Take a zucchini, and spiralize it. Per 2 c of zoodles, add about 2-3 T of pesto. Massage pesto into zoodles and serve cold.
- Alternative, sauté zoodles in a few T of water and add pesto to warm zoodles to coat.
- Season with additional pepper/salt, if desired, and top with fresh basil, pistachios, scallions, and additional nutritional yeast.
Tips
Serving suggestions: serve on top of traditional noodles, or zoodles (zucchini pasta) along with fresh minced basil, scallions, and chopped pistachios.
Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has." Margaret Mead
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