Recipe from Garden Fresh Foodie Editor’s note: This plant-based recipe for pesto is oil-free and high in plant-based protein. The great thing about pesto is that you can enjoy it so many ways: on zucchini noodles, in mushrooms, on sandwiches, or however you want. PrintOil-Free Lemon Basil Pesto Prep Time: 10 minutesCook Time: 2

Recipe from Garden Fresh Foodie

Editor’s note: This plant-based recipe for pesto is oil-free and high in plant-based protein. The great thing about pesto is that you can enjoy it so many ways: on zucchini noodles, in mushrooms, on sandwiches, or however you want.

Print Oil-Free Lemon Basil Pesto Prep Time: 10 minutes Cook Time: 2 minutes Per Serving 224 calories Fat 8 g Carbs 33 g Protein 9 g 6

Ingredients 3 cups packed basil

1/2 cup lightly toasted pine nuts

4 cloves of garlic (or 1 heaping tbsp)

1 tbsp nutritional yeast

2 tbsp fresh lemon juice

1/4-1/2 tsp salt/pepper to taste

water to thin (about 4 tbsp) Instructions Place pine nuts into a pan on medium heat. Lightly toast them, watching carefully that they don’t burn (this happens quickly). No added oil is needed in the pan, since pine nuts have a high amount of natural oil. Place all ingredients into a food processor and blend. Use right away or freeze in ice cube trays. To do this, place tablespoons into a tray. Freeze, and then remove from trays. Store in a freezer bag for later use. Pesto is great on raw or slightly sautéed zucchini noodles, on pizza, traditional pastas, in stuffed peppers, or anything your heart imagines! Notes Nutritional Benefits:



• No added oils, cholesterol and saturated fat free, great for heart health



• Vegan and gluten free-decreases inflammation in the body



• High in plant-based protein; great for healing and repairing tissues



• Great source of antioxidants

Tell us what you think of this plant-based recipe because we’d love to know your thoughts.

If you love pesto recipes, you might also like this healthy, nut-free pesto.