I’ve very excited about this pesto. It’s easy, oil-free and nut-free and so much more. Be careful when using it because a little goes a long way. That being said, it should satisfy all your pesto needs and multiple uses you may decide for it.
1 (40g) package fresh basil (or about 3/4 cup loosely packed)
2 tbsp lemon juice (or juice from one whole small lemon)
2-3 small to medium garlic cloves
1 tbsp tahini
1-3 tbsp nutritional yeast (optional)
1 tbsp vegetable broth (or water)
1/4 tsp salt or to taste
4-5 dashes black pepper or to taste
dash of cayenne (optional)
Slice your garlic first. Blend all ingredients in a food processor or blender until smooth. Store or serve.
It works well with pasta, and I used it on spaghetti here. The entire sauce will cover at least 3-4 servings of pasta.
*you can also add a little spinach to bulk it up. I recommend 1/2- 1 cup