So-I’ve been messing around with pesto recipes this summer, swapping out the oils, the cheese, while still keeping it full yum. I’ve done it with this pine nut pesto, and my nut free pesto too! In place of the cheesy flavor, I’ve added nutritional yeast. If you’re not familiar with it, it is jam packed with vitamins, namely Vitamin B’s, a vitamin complex lacking in a vegan diet. Nutritional yeast has a nutty, cheesy flavor that is similar to a cheddar taste, while being unique. It’s cholesterol free, high in potassium, fiber, and has 9 grams of protein in 3 tablespoons! I add just a little to this recipe, but if you love it, feel free to up the amount, tasting as you add. If you’ve never tried it, buy it in a smaller amount in bulk. You can do this in a health food store or a food co-op. If not, the brand I have bought is Kal Nutritional Yeast Flakes.
Basil is highly oxidizing. That means it turns brown quickly. Avoid this by using it right away or freezing it. I double my recipes when I make pesto, since that’s what my food processor can handle. I always freeze it in ice cube trays to have on hand for winter meals like pastas or as bases to pizzas. When you’re ready to use it, you might need to thin it out a little. Add in a little water or vegetable broth to thin.
Ingredients:
- 3 cups packed basil
- 1/2 cup lightly toasted line nuts
- 4 cloves of garlic (or 1 heaping tbsp)
- 1 tbsp nutritional yeast
- 2 tbsp fresh lemon juice (I usually use 1 lemon)
- 1/4-1/2 tsp salt/pepper to taste
- water to thin (about 4 tbsp)
Instructions:
- 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
- Place all ingredients into a food processor and blend
- 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.
- Pesto is great on raw or slightly sautéed zucchini noodles, on pizza, traditional pastas, in stuffed peppers, or anything your heart imagines!
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
- 3 cups packed basil
- ½ cup lightly toasted line nuts
- 4 cloves of garlic (or 1 heaping tbsp)
- 1 tbsp nutritional yeast
- 2 tbsp fresh lemon juice (I use 1 lemon)
- ¼-1/2 tsp salt/pepper to taste
- water to thin (about 4 tbsp)
- 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
- Place all ingredients into a food processor and blend
- 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.
- Pesto is great on raw or slightly sautéed zucchini noodles, on pizza, traditional pastas, in stuffed peppers, or anything your heart imagines!
I really want to try this recipe, thank you for sharing! Would you happen to know approximately how much pasta would be appropriate to cook for the serving of sauce you’ve provided? Thanks so much 🙂
The pesto makes a bunch. I typically freeze it in ice cube trays, and use about 5 cubes worth (about 5-6 tbsp) for a family of 4. I add some water to thin it out as well when I toss the pasta in it (or save cooking liquid from pasta). About 12 oz-1 pound. Play around with it, it’s awesome!