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You are here: Home / Blog / Oil Free Lemon Basil Pesto

Oil Free Lemon Basil Pesto

August 31, 2015 By Garden Fresh Foodie

Freezing Pine Nut Pesto In TraysSo-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.BasilFreezing Pine Nut Pesto

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)Pine Nut Pesto Mise En Place

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 blendMixing Up Pine Nut PestoPine Nut Pesto
  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.Freezing Pesto
  4. Pesto is great on raw or slightly sautéed zucchini noodles, on pizza, traditional pastas, in stuffed peppers, or anything your heart imagines!Nut Free Pesto and Fresh Zucchini Noodles

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
5.0 from 1 reviews
Oil Free Lemon Basil Pesto
 
Print
Prep time
10 mins
Cook time
2 mins
Total time
12 mins
 
Oil Free Lemon Basil Pesto-made without dairy or oil; great for heart health
Author: www.gardenfreshfoodie.com
Recipe type: Sauce
Cuisine: Italian
Serves: ¾ cup
Ingredients
  • 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)
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!
3.5.3251

Filed Under: Blog, Fall Foods, Sauces, Summer Foods Tagged With: basil, oil-free pesto, pesto, pine nuts, sauces, vegan pesto

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Comments

  1. E says

    May 25, 2016 at 9:51 am

    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 🙂

    • Garden Fresh Foodie says

      May 31, 2016 at 12:37 pm

      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!

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About Jessica

Hi! I'm Jessica, the author, creator, and photographer of Garden Fresh Foodie! I'm a certified plant-based chef, hold a MEd and MPH, and have a certification in plant-based nutrition. I am a passionate educator, and have taught wellness, science, community gardening, and food education for the last 20 years. I now combine my passion for health and cooking, with my passion for teaching through employee wellness and healthy cooking classes in Buffalo, NY. Read More…

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Hi! I'm Jessica, the author, creator, and photographer of Garden Fresh Foodie! I'm a certified plant-based chef, and have a certification in plant-based nutrition. I am a passionate educator, and have taught science, community gardening, and food education for the last 17 years. I now combine my passion for cooking & gardening with my passion for teaching healthy cooking classes in Buffalo, NY. Read More…

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