Oil-Free Pesto

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