Light Pesto

Light Pesto

A Vegan Option!

Ingredients:

• 2 cups fresh packed basil leaves (okay to add the small baby stems)/ or 1 cup parsley + 1 cup basil

• 1/4 cup extra virgin olive oil

• 3/4 cup raw pine nuts (I substitute with ¼ cup pine nuts, ¼ cup sunflower seeds and ¼ cup hazelnuts)

• 3 cloves garlic

• 1/4 cup water

• 4 tsp. (1/8 cup) lemon juice

• 1/4 tsp. sea salt

• 1/4 tsp. crushed black pepper

• 1 tbsp. nutritional yeast (optional)

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Instructions:

Combine all ingredients in a food processor until everything is ground. Pesto should have some texture and not be completely smooth.  Add more salt and pepper to taste and enjoy!

---For a less thick version, add 1 extra tbsp. lemon, 1 tbsp. oil or some water

Tips:

1.    The addition of lemons is to keep the basil green, as it turns dark when chopped or ground.

2.    You can substitute 1 cup /spinach or kale instead of the basil leaves.

3.    You can use the same recipe and use cilantro and parsley. Yum! And stays green!

4.    Use toasted nuts for a more nutty flavor.

5.    Replace water with almond milk for added protein.

Uses:

Use it to replace mayonnaise on sandwiches, mix with pastas, salad dressing or as a dip!

To Your Health!