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 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 Nutribullet or other nutrient extractor, blend all of the ingredients together until smooth and creamy. Enjoy as a salad dressing or with legume pasta, such as this organic edamame and mung bean fettuccini from Explore Cuisine, or red lentil pasta from Tolerant Foods.