Chef:  Jessica Meyer-Altman; Garden Fresh Foodie
Makes:  2 c
Prep/Total Time:  5 Minutes

Ingredients

  • 3½ cu (or 2 cans of cannellini beans, if using, be sure to rinse and drain with ½ c of cooking liquid reserved)
  • 3 c packed basil
  • 1 t fresh lemon zest (from 1 organic lemon)-be sure to not get the white pith when you grate, it's bitter
  • 2 T fresh lemon juice (or more to taste)
  • 1 T fresh garlic, or 3-4 cloves
  • 1 T nutritional yeast
  • ½ t salt
  • pepper to taste, and additional salt if desired

 

Directions

  1. Place ingredients, except reserved cooking liquid, in a good blender, in order given.
  2. With blender running, add reserved cooking liquid or water to thin to desired consistency.
  3. If freezing, place pesto into ice cube trays, cover with saran or foil and place into freezer. Remove once frozen (about 1 day) and place into freezer bags for long-term storage. Will last 6-12 months in freezer
  4. If using on zoodles (spiralized zucchini): Take a zucchini, and spiralize it. Per 2 c of zoodles, add about 2-3 T of pesto. Massage pesto into zoodles and serve cold. 
  5. Alternative, sauté zoodles in a few T of water and add pesto to warm zoodles to coat. 
  6. Season with additional pepper/salt, if desired, and top with fresh basil, pistachios, scallions, and additional nutritional yeast.

Tips

Serving suggestions: serve on top of traditional noodles, or zoodles (zucchini pasta) along with fresh minced basil, scallions, and chopped pistachios.

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

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