Nut Free Pesto: made with white beans, fresh basil, garlic, and lemon, you won't miss all the oil and nuts in this healthy pesto recipe!
Ingredients
3½ cups (or 2 cans of cannellini beans, if using, be sure to rinse and drain with ½ 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 tbsp nutritional yeast
½ 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
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