A Healthy Vegan Basil Pesto, hence NO CHEESE!


It was a gorgeous day in the Tri-State region... summery, breezy, and beautiful.  My husband got us bagels and coffee this morning and I made my special low-fat veggie cream cheese to go with it.  In the evening we went for a stroll by the waterfront taking in the incredible views of New York City.  I became so hungry and ended up getting a healthy Baba Ghanoush sandwich from an authentic Middle Eastern shack.  It was so good, cheap, and delicious. 

This past week I had some basil lying around and I didn't want it to go to waste, so I decided to make Basil Pesto without cheese making this sauce, Vegan.  I came up with this recipe and I thought it tasted really good.  This pesto sauce lasted about 3 days in the refrigerator... the lemon helped keep the sauce green and fresh.  Here is how I did it...

NUTRITION: Basil is an excellent source of Vitamin K and a very good source of Iron, Calcium, and Vitamin A.  Walnuts are an excellent source of Omega 3 Fatty Acids.  Lemon is an excellent source of Vitamin C.


INGREDIENTS:
  • Fresh Basil - 1 cup (loosely measured)
  • Walnuts - a palmful (demonstrated below)
  • Garlic - 1 clove
  • salt to taste
  • black pepper - 1/4 tsp
  • Extra Virgin Olive Oil - 1-2 tbsp (start with 1 tbsp, add more if need be)
  • Lemon - Juice of 1/2 a lemon

DIRECTIONS:
1. Measure a cup of fresh basil.


2. Get a palmful of walnuts.


3. Add basil and walnuts to a Magic Bullet / Blender. 


4. Add a clove of garlic.


5. Add salt and black pepper.


6. Start with 1 TBSP of Extra Virgin Olive Oil.


7. Add the juice of half a lemon.


8. Blend.


9. If you need more liquid to blend, add another 1/2 to 1 TBSP of Extra Virgin Olive Oil.  I used another 1/2 tbsp.



10. Seal with a plastic wrap and store the pesto sauce in the refrigerator... should last up to 3 days.

10 comments:

  1. There are two things I love in this pesto: basil & walnuts! Oh yum, I have to bookmark this :-)

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  2. Yummy recipe! Easy too. hope you will submit this to http://www.FindingVegan.com ~Kathy

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  3. Excited to try...Lactose-intolerant, here, and pine nuts are practically $5 each! Thanks!

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  4. Great recipe. Can hardly wait to try

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  5. This is delicious, and you won't miss the cheese!

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  6. Just made this recipe and put it on pizza. Wow! Yum! Thanks for posting!

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  7. I switched it up with almonds instead of walnuts and didn't add the olive oil (no olive oil allowed as I'm on a special meal plan). This still tasted amazing and the texture is beautiful. Thank you!

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  8. @Skinnyfatsky - awesome. so glad you liked it. almonds instead of walnuts, that's a first, glad it was good.

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  9. I've just begun a vegan diet. So, I tried this recipe. I love it.

    Skinnyfatsky: I've known people to make really nice pesto with chicken stock or vegetable broth instead of olive oil.

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    Replies
    1. Justine, I'm so glad to hear that. Many times I make pesto without cheese, and it tastes just as good. I've heard people also use balsamic vinegar instead of EVOO for pesto. So many combos.

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