Dairy-Free Pesto

This vegan recipe is quick and easy to make and is so tasty it may become a staple in your house!  It can be a dip for veggies, a spread for crackers, added to dressing or soup, used as a topping for potatoes, or one can add extra olive oil and broth or water to make a consistency of a sauce to put on veggie noodles, pasta or pizza.

INGREDIENTS:

• 3 cups destemmed fresh basil, packed (can substitute with spinach, parsley)
• ¼ cup nutritional yeast (for cheesy flavor)
• ¼ cup pine nuts (can also use or combine with favorite nuts or sunflower seeds)
• 3-4 cloves garlic, rough chopped
• 1 fresh lemon’s juice
• ¼ tsp sea salt
• 3 TBSP extra virgin olive oil (can substitute aquafaba*, vegetable broth or water)
• 5-6 TBSP water

INSTRUCTIONS:

Assemble in order listed in a wide mouth quart mason jar, and blend with an immersion blender until smooth.

OR if using a food processor or small blender, add the olive oil a tablespoon at a time while the unit is on, and then the water one tablespoon at a time until it reaches desired consistency.

Taste and adjust ingredients as needed—e.g. if you want it nuttier, cheesier, have more of a bite (garlic), or zing (lemon juice).

Keeps for a week in the refrigerator, or it can be frozen in ice cube trays and popped into a freezer bag to use for later.

*Aquafaba is the liquid from cooked chickpeas (either in the can, or homemade beans that are soaked and cooked in the same water). Its unique starches and proteins make it useful as a thickener, binder, or emulsifying agent.  It can be used as a mayo, or even whipped cream or mousse!

Let my prayer be incense before you; my uplifted hands an evening offering. Psalm 141:2

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