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 (½ 4-oz.-pckg. Trader Joe's fresh basil)

1 to 2 garlic cloves, crushed

½ S-M avocado

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

¼ cup (32 g) pine nuts

¼ cup (25 g) walnuts

2 Tbsp. water

2 Tbsp. nutritional yeast

2 to 3 Tbsp. fresh lemon juice*** (½ lemon) I used 3 Tbsp.

½-tsp salt

You can add olive oil to taste if you prefer!

Note: Ingredients may have been altered from the original.

Directions at ohsheglows.com

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