Easy Oil-Free Pesto
This oil-free pesto is made in less than five minutes, has bright, refreshing flavor, and a ton of variety for how to make and use it (and get more greens into you diet in a blended up sauce)!
Equipment
- high-speed blender
Ingredients
- 2 cups basil leaves, main stems removed packed; sub spinach or other greens [note#1]
- 1/8 tsp salt
- 2 cloves garlic whole
- 2 tbsp lemon juice
- 4-6 tbsp water
- 2 tbsp vegan parmesan cheese substitute [see directions for recipe]
Instructions
- Make a batch of Vegan Parmesan Cheese
- Add all ingredients to a high-speed blender or food processor and pulse until all ingredients are combined into a sauce
- Serve right away or refrigerate for future use; stores for up to a week.
- Enjoy!
Notes
- While pesto is traditionally made with basil, I use spinach more often than basil (because it's easier to find and less expensive) and lots of other greens and herbs can be substituted in its place - baby kale, arugula, watercress, parsley, cilantro, mint, sage & tarragon all work great; I've even heard you can use lettuce (but I won't vouch for it!). Feel free to play with this recipe with these other options and see how you like it!