Traditional basil pesto is made with basil, pine nuts, Parmesan cheese and olive oil. In my recipe I eliminate the oil for a fat-free version. I replace the pine nuts with walnuts simply because I like walnuts better and usually have these on hand. I replace the Parmesan cheese with nutritional yeast to make this recipe vegan and keep the cheesy element. I also add fresh spinach to make a little more pesto and add additional nutritional value.
- 2.5 oz basil
- ½ cup spinach, packed
- ½ cup veggie broth
- ½ cup walnuts
- 2 tbsp nutritional yeast
- ½ tsp sea salt, or to taste
- Add all of the ingredients to a food processor and pulse until broken down.
Note: Use this pesto as you would any other pesto.
Store in a small container (glass jar if you have it). This pesto can be stored in the refrigerator for up to 1 week.
Another option will be to pour the pesto into ice cube trays and freeze. Once frozen, transfer the frozen pesto to a zip top bag once frozen.