Basil Pesto (Adapted from OhSheGlows.com)

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

I would make pesto much more often if it didn’t have so much oil. I seriously can’t control myself around that stuff. Until olive oil becomes its own food group, I tend to reserve classic pesto for those special occasions. Here, processed navy beans are added to create a lovely creamy and rich quality.

1 cup tightly packed fresh basil leaves (don’t be shy- really pack it in!)

1 garlic clove

1 15-oz can navy/cannellini beans (1.5 cups)

1 tbsp water

2 tbsp nutritional yeast

2 to 3 tbsp fresh lemon juice (½ lemon) I used 3 tbsp

½ to ¾ tsp kosher salt (I used ¾ tsp)

You can add olive oil to taste if you prefer!

Directions at ohsheglows.com

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