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You are here: Home / Recipes / Pesto

Pesto

April 6, 2020 //  by G285-8r3ndaN

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Pesto

This recipe is perfect for adding to sauces, dressings, sandwiches, and more! Store leftovers covered in the refrigerator up to 1 week. After that, pour into ice cube molds, freeze, and store up to 3 weeks.

Ingredients

  • 2 cups packed fresh basil, arugula OR Kale (large stems removed)
  • 3 Tbsp pine nuts or walnuts (if nut-free, try sunflower seeds!)
  • 3 large cloves garlic (peeled)
  • 2 Tbsp lemon juice
  • 4 Tbsp nutritional yeast
  • 1/4 tsp sea salt (optional)
  • 3 Tbsp extra virgin olive oil or low-sodium vegetable broth
  • 5 Tbsp water (plus more as needed)

Instructions

  1. Use a food processoror small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
  2. Add olive oil or vegetable broth a little at a time. Then add 1 Tbsp of water at a time until the desired consistency is reached - a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.)
  3. Taste and adjust flavor as needed.

Category: Recipes

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