There is nothing like a homemade pesto sauce. It is full of flavor and extremely versatile, but unfortunately, traditional pesto packs quite a bit of fat. In fact, most store bought varieties can contain up to 7g of fat in just 1 Tablespoon. I don’t know about you, but when I am craving pesto, I want to use more than one measly tablespoon of the stuff, so I set out to create a version that would allow me to do so without the dairy and half the fat. Challenging? Slightly, but I am pretty satisfied with the end result. For dinner last night, I paired it with zucchini noodle pasta with artichoke hearts, and it was yummy enough that I had it again for lunch today.
click ‘more’ for recipe
This pesto is super simple and quick. It saves well in the fridge for up to 4 days so save any excess in a seal top jar.
- 4 oz jumbo pack of basil; rinsed and dried
- 1 Tbsp. lemon juice
- 3 Tbsp. Nutritional yeast
- 1 clove of garlic
- Salt and pepper to taste
- 3 Tbsp. olive oil
- In a food processor, combine all ingredients except olive oil and blend until thoroughly mixed.
- Add in olive oil and continue mixing until all ingredients are well mixed.