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Vegan Basil Pesto

Pesto is a mouthful of joy!


Who says you need parmesan cheese to get the right flavour! Gone are the days when dairy was an essential ingredient in the preparation of food.

Did you know dairy actually is pretty hard on your body?!

So, in an effort to minimise my dairy consumption, I came up with this utterly yummy recipe of basil pesto. It actually turned out even yummier than the parmesan cheese version of it. And wow! No side effects of consuming dairy.


Welcoming this plant-based pesto recipe, I couldn’t be more delighted bidding goodbye to bloating, acne, brain fog, and so much more. Surprisingly, this transition didn’t take much of an effort either. So, if you are still thinking of going dairy-free, I say- DIVE IN! You will realise how dairy products are gumming your body and significantly reducing your quality of life!


Prep: 15 mins | Total: 15 mins | Yield: 1 cup

Ingredients

  • 2 cups basil leaves (I use my homegrown Italian leaves)

  • 3 large garlic cloves

  • ½ cup pine nuts

  • 1 tbsp nutritional yeast

  • 2 tbsp lemon juice

  • 1 cup olive oil

  • Salt & Pepper to taste

Steps

  • Step 1: Combine the basil leaves, garlic, pine nuts, nutritional yeast, lemon juice, and salt in a food processor or blender.

  • Step 2: With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.

  • Step 3: Taste, and adjust if necessary. Add a pinch of salt if the pesto needs more zing. If desired, you can thin out the pesto with more olive oil.

  • Step 4: Store the pesto in the refrigerator, covered, for up to 1 week. Enjoy it with salads, pasta, toast, or with anything that your heart desires.


Cook’s Notes You can reduce the amount of oil in the recipe, although a little happiness goes a long way.

Maybe an extra 15 mins of Yoga later is your alternate option to cut the indulgence. Well, it is mine!!

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