Oil-free basil pesto, with subtle notes of lemon and garlic, is exceptionally creamy and effortlessly nourishing thanks to a secret ingredient: cannellini beans. Transforming your kitchen practices can be challenging at first, but reimagining your favorite recipes, unadulterated by sugar, oil, or salt, is a powerful step towards viewing food as medicine.
- 1 cup organic basil leaves (at least 2 ounces, packed tightly)
- 1/2 cup cooked cannellini beans (look for brands like 365 Organic, no salt added)
- Juice of 1/2 lemon
- 1 tablespoon nutritional yeast
- 1 tablespoon filtered water
- 1 large garlic clove
Wash the basil, lightly shaking the leaves dry to maintain moisture. Pack the basil as tightly as possible into 1 cup, using at least 2 ounces of the herb for maximum flavor potency.
Using a high-powered blender, mix all of the ingredients together until smooth and creamy. Enjoy as a salad dressing or with lentil pasta, such as Tolerant Foods (one-ingredient pasta with no additives).