from: This healthy kitchen
3 Basil pesto in glass jarNut Free Basil Pesto with Lemon [No Oil]
Oil and nut free, fragrant fresh basil pesto with garlic and lemon is the perfect basic pesto recipe you need in your kitchen.
Ingredients
2 cups basil packed
3-4 cloves garlic peeled
2 tbsp lemon juice approx half a large lemon
1/2 tsp sea salt or to taste
1-2 tbsp water as needed
Instructions
Add all the ingredients except the water to a food processor or blender. Process until smooth and scrape down the sides as needed. Add 1 tablespoon of water at a time, if needed to reach desired consistency.
Notes
You may store your pesto in a jar in your fridge to use within a few days. Or keep frozen for up to 6 months.
You may sub any herb for the basil, as desired. Just keep the same ratio.
Use a food processor for pesto with a little texture, or a blender for smoother results.
Feel free to double or triple the recipe to make freezer portions for future use. This is especially useful when harvesting herbs from your garden to ensure no waste.
Spicy cilantro pesto with a twist
Ingredients
2 cups cilantro packed
3-4 cloves garlic peeled
2 tbsp lime juice approx 1 small lime
1 jalapeno seeds removed for less spice
1/2 cup raw sunflower seeds unsalted
1/2 tsp sea salt
2-4 tbsp water as needed
Instructions
Add all the ingredients except the water to a food processor or blender. Process until smooth and scrape down the sides as needed. Add 1 tablespoon of water at a time, if needed to reach desired consistency.
Notes
You may store your pesto in a jar in your fridge to use within a few days. Or keep frozen for up to 6 months.
You may sub any herb for the cilantro, as desired. Just keep the same ratio.
Use a food processor for pesto with a little texture, or a blender for smoother results.
Feel free to double or triple the recipe to make freezer portions for future use. This is especially useful when harvesting herbs from your garden to ensure no waste.
Parsley Pesto w/ Sun Dried Tomato & Olive [No Oil + No Nuts]
Ingredients
2 cups parsley packed
3-4 cloves garlic peeled
2 tbsp lemon juice approx half a large lemon
1/2 cup sun dried tomatoes
1/2 cup kalamata olives
1/4 tsp sea salt
3-6 tbsp water as needed
Instructions
Add all the ingredients except the water to a food processor or blender. Process until smooth and scrape down the sides as needed. Add 1 tablespoon of water at a time, if needed to reach desired consistency.
Notes
You may store your pesto in a jar in your fridge to use within a few days. Or keep frozen for up to 6 months.
You may sub any herb for the parsley, as desired. Just keep the same ratio.
Use a food processor for pesto with a little texture, or a blender for smoother results.
Feel free to double or triple the recipe to make freezer portions for future use. This is especially useful when harvesting herbs from your garden to ensure no waste.
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