Oil Free Basil Pesto
The classic basil pesto without added oil
Equipment
- I use a hand/immersion blender but a regular blender also works.
Ingredients
- 200 grams fresh Italian basil, large stems removed (That is 2 cups tightly packed)
- ½ cup pine nuts
- 1 14 oz / 400 g can of white beans, drained and rinsed (Cannellini and navy beans work equally well)
- 2 large garlic cloves, minced
- 3 tablespoons nutritional yeast
- ½ cup water
- ¾ teaspoon sea salt
- Black pepper to taste
Instructions
- On a dry frying pan over medium heat toast the pine nuts until lightly browned. Keep an eye on them as the can quickly burn. Set aside to cool a bit before blending them with all the other ingredients.
- Keep refrigerated in a sealed container for a few days or freeze for later use. I freeze my pesto in ice cube trays.