Here’s another vegan oil-free pesto recipe for you – this time made with spruce tips and basil. I added some basil to smooth out the sour taste of spruce tips. Furthermore, I use nutritional yeast in this oil-free pesto recipe to give it a cheesy flavour. And it works wonderfully!
I definitely think that oil-free pesto is the way to go, as there are enough healthy fats from pine nuts in this recipe. Oil is usually added for consistency, but the same result can be achieved by using water and lemon juice without compromising the outcome. So, why not make pesto something that you can consume without regret (in moderate quantities of course) rather than having the conventional fat bomb? Just so you know, the herbs actually don’t make it a lot better as most of the calories would come from pure fat anyway.
To sum it up, I really hope that next time you decide to make pesto you’d give a vegan oil-free pesto a chance before making a grab at the oil bottle.
My vegan oil-free pesto made of spruce tips is oil-free, gluten-free, sugar-free and Candida diet friendly (leave out nutritional yeast if you are on cleanse mode).
- 1 cup spruce tips
- Handful of basil leaves
- ¼ cup pine nuts
- ⅓ cup nutritional yeast
- Himalayan salt to taste
- Juice of ¼ of medium lemon
- ⅛ cup water
Add all ingredients into a small food processor and process until well incorporated. Scrape sides with a spoon if necessary.
Store in a sealed container in fridge for up to 4 days.