by 3 members
Category: Dressings, Dips and Sauces
You have lots of options with this pesto! Top your bean pasta, try it as a dip, spread it on a wrap or use it as a sauce for your favorite vegetables.
In a food processor with an s-blade, process the basil, pine nuts and garlic until a fairly smooth, thick paste forms. With the machine running, pour in non-dairy milk until you achieve a smooth sauce. Add the lemon juice, nutritional yeast and black pepper and process until a very smooth consistency is achieved. Refrigerate until ready to use.
Serves 6
My Rating: (click on a star to select your rating)
Nancy69
07/06/2021 07:39 PM
Rated this recipe: (no rating)
I am hoping this can be frozen. Has anyone tried?
EatingforLife replies:
07/06/2021 07:41 PM
I'm sure you can freeze it just fine. I tried the one with arugula. It's a bit bitter. This one looks better.
bkkd
07/07/2021 08:04 PM
Rated this recipe:
This is very good. The only change I made was to use pea protein milk, unsweetened of course, because that is what I had. I don't think it made a difference. I will definitely make this again. I would give it 5 stars if I could figure out how to do it.
07/07/2021 08:07 PM
Well I guess I figured it out??
HCarver
07/31/2022 11:04 PM
This is the best no-oil pesto! I've tried quite a few others over the last couple of years. My husband liked it, too.
anntennes
10/08/2023 03:01 PM
This pesto is delicious! Not a fan of pine nuts so I used walnuts and it's super tasty. I've got a bumper crop of basil to harvest so more batches on the way! Might freeze in ice cube trays for future use.
