Pesto (Vegan, Oil-free, & Gluten free)
Updated: Jan 25
This pesto is easy to make and can be used for sandwiches, pizza, pasta, hummus, or as a dip. You can switch out the type of nuts or seeds, personally I really love it with pistachios.
2 oz fresh basil leaves (About 2 cups packed)
2 oz fresh spinach (About 2 cups)
1/4 cup shelled pistachios
Juice from 1 lemon (About 4 tbsp)
4 cloves of garlic
1/4 cup nutritional yeast
Water as needed for blending
Salt and pepper to taste
Add all ingredients and 1 tbsp of water to your food processor and blend. Scrape down the sides and blend again. Continue scraping down the sides of the food processor and add additional water, 1 tbsp at a time as needed to blend to the desired consistency. Season with salt and pepper. Store the pesto in an air tight container in the fridge for up to 3-5 days.
Notes: If serving as a pasta sauce, cook 12-16 oz of pasta. Add the pesto, 1/4 cup pasta cooking water, and mix well. Serve with optional chopped pistachios and red pepper flakes.