Best Ever Oil Free Pesto
 
 
This version of pesto is lighter on calories, not on flavor. Use it as a pizza sauce, sandwich spread, or a dip for veggies.
Author:
Recipe type: Sauce
Ingredients
  • 3 cups basil, loosely packed
  • 3 cloves roasted garlic*
  • 1 cup cashew pieces, soaked overnight, and drained*
  • ¼ cup nutritional yeast
  • 2 TBS lemon juice
  • ½ cup water
  • ¾ tsp sea salt
Instructions
  1. Place all ingredients in food processor and process until smooth
  2. You may have to stop several times and scrape down sides to incorporate all ingredients
Notes
You can use raw garlic. I prefer the flavor of roasted garlic as it is sweeter and milder You may want to use only 1 or two cloves if using raw garlic
To roast, wrap whole head in foil and roast at 400 degrees until cloves feel soft, about 30-35 min
You can use any nut you prefer. I have made different versions using walnuts, pecans, pistachios and almonds. Experiment to find your favorite!!
Soaking overnight is best for a creamier texture, 6-8 hours is probably enough time though
You can also boil the nuts for about 8 minutes if you forget to soak ahead of time Simply bring enough water to cover nuts to a boil, add nuts, boil and drain off water
Always buy cashew pieces, not whole cashews. The pieces are usually several dollars cheaper!
Recipe by The Foodie Nurse at http://www.thefoodienurse.com/best-ever-oil-free-pesto/