This new year has brought new germs into my home and I am dying of some serious Canadian cold! That means quick and easy dinners are in order, and this one happens to be protein rich and super yummy! Plus it’s oil and dairy free! This is how we made it:
1 can (15 oz) white beans, drained and rinsed
2 cups packed basil
3 cloves garlic
¼ cup nutritional yeast
Juice of half a lemon
1 tsp salt
2-4 tbsp water
Pepper to taste
In a food processor, add the beans, basil, garlic, nutritional yeast, lemon, salt, and a few grinds of pepper. Blend until relatively smooth, and then gradually add the water until you reach your desired consistency.
Add your pesto to pasta, pizza, or use it as a dip for veggies, gluten free crackers, etc.
Loving our pesto? Tag us in your photo on Instagram @notthatkindofveganofficial or on Facebook for a shoutout!