Are you ready to transform your meals with a vibrant, creamy sauce that's both allergy-friendly and bursting with flavor? This simple pesto recipe is about to become your new kitchen superhero! Forget complicated, restrictive recipes - we've crafted a mouthwatering pesto that proves dietary restrictions don't mean sacrificing taste. Whether you're dealing with nut or dairy allergies, or simply looking for a fresh, zesty sauce that comes together in minutes, this recipe is your ticket to culinary excitement.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 2 cups
Ingredients
- 2 cups fresh basil leaves
- 1/2 cup olive oil
- 1/4 cup nutritional yeast
- 2 cloves garlic
- Salt, to taste
Instructions
- Begin by gathering all your ingredients: 2 cups of fresh basil leaves, 1/2 cup of olive oil, 1/4 cup of nutritional yeast, 2 cloves of garlic, and salt to taste.
- Rinse the fresh basil leaves thoroughly under cold water to remove any dirt or impurities. Pat them dry gently with a clean kitchen towel or use a salad spinner to remove excess moisture.
- Peel the 2 cloves of garlic and roughly chop them to help the food processor blend them more easily.
- In a food processor, combine the rinsed basil leaves, chopped garlic, and nutritional yeast. Pulse the mixture a few times to break down the basil and garlic.
- While the food processor is running, slowly drizzle in the 1/2 cup of olive oil. This will help emulsify the pesto and create a smooth consistency. Stop to scrape down the sides of the bowl as needed to ensure everything is well combined.
- Once the mixture is smooth and creamy, taste the pesto and add salt to your preference. Pulse a few more times to incorporate the salt evenly.
- If the pesto is too thick, you can add a little more olive oil until you reach your desired consistency.
- Transfer the pesto to an airtight container. This recipe yields approximately 2 cups of pesto. You can use it immediately or store it in the refrigerator for up to a week. For longer storage, consider freezing it in ice cube trays for easy portioning later.
- Enjoy your nut-free, dairy-free pesto as a sauce for pasta, a spread on sandwiches, or a dip for fresh vegetables!
Tips
- Freshness is Key: Always use the freshest basil leaves possible. Look for bright green, crisp leaves without any wilting or dark spots.
- Pat Dry Thoroughly: After washing your basil, ensure it's completely dry. Excess moisture can make your pesto watery and dilute the intense flavors.
- Garlic Intensity: Adjust the garlic to your taste. If you're sensitive to strong garlic flavors, start with one clove and add more as needed.
- Nutritional Yeast Tip: This ingredient adds a cheesy, nutty flavor without dairy. If you're new to it, start with a smaller amount and adjust to your preference.
- Consistency Matters: Add olive oil slowly and watch the texture. You want a smooth, spreadable sauce that's not too runny or too thick.
- Storage Hack: Freeze your pesto in ice cube trays for easy, portioned defrosting. Each cube is perfect for a quick pasta or sandwich spread.
- Versatility is Key: Don't limit this pesto to just pasta. Use it as a marinade, sandwich spread, salad dressing base, or vegetable dip.
Nutrition Facts
Calories: 90kcal
Carbohydrates: g
Protein: 1g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
