Low Fat, No Dairy Pesto Sauce
Servings: 4
Equipment
- 1 Food Processor, Blender, or Immersion Blender
Ingredients
- 150 grams fresh basil leaves
- 100 grams fresh spinach optional
- 30 grams walnuts or pine nuts if you want it "authentic"
- 15 grams almonds skinless
- 6 cloves garlic
- 24 grams nutritional yeast or parmesan cheese (dairy and higher fat)
- 15 ml olive oil
- 45 ml water more, if needed
- 2 grams garlic powder
- salt to taste
- pepper to taste
Instructions
- Pulse everything together in your blender (or immersion blender) until smooth. Add more water in 5ml increments if it's too thick for your liking.
Notes
- Olive oil. I tried making it without olive oil and it was really lacking in flavor. Adding one tablespoon (15ml) improved it a lot.
- Nuts. I use walnuts and almonds because that's a pantry staple for us and pine nuts are expensive.
- Garlic powder. You can omit this if you don't have any, but it's flavor profile is different from fresh garlic so it adds depth.
- Parmesan cheese. Obviously, using parmesan cheese will make this non-dairy and has higher fat content, so it won't be applicable for NAFLD.
- Storage. Once smooth, I place them in ice trays until frozen and transfer them to a deli container. You can easily use them from frozen.