SKINNY BASIL PESTO

INGREDIENTS:

• 1 cup basil
• 1 clove garlic
• 1/4 cup grated parmesan
  
• salt & pepper to taste
• 2 1/2 tbsp olive oil

DIRECTIONS:

1. In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
2. Slowly add the olive oil while pulsing.
3. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.

Read more at https://www.skinnytaste.com/skinny-basil-pesto/#3UYLiicYIgGcJ4C5.99

High Protein & Oil-Free Basil Pesto

High Protein & Oil-Free Basil Pesto (have not tried this yet!)

This is far from a traditional tasting pesto, but it’s so delicious I couldn’t stop eating it! The navy beans replace the typical cup of oil in this pesto recipe, making it not only oil-free, but high in protein as well. Nutritional yeast adds a cheezy taste while packing protein and B12. Enjoy this pesto spread on sandwiches, pasta, or even use for a dip for vegetables or chips. Spoon feeding encouraged.
Yield: 1.5 cups (see below for nutritional info)
Ingredients:

• 1 cup tightly packed fresh basil leaves (don’t be shy- really pack it in!)
• 1 garlic clove
• 1 15-oz can navy/cannellini beans (1.5 cups)
• 1/4 cup pine nuts (Brown first in frying pan with a little oil!)
• 1 tbsp water
• 2-3 tbsp fresh lemon juice (1/2 lemon) I used 3 tbsp
• 1/2-3/4 tsp kosher salt (I used 3/4 tsp)
• You can add olive oil to taste if you prefer!

Directions: Add garlic clove to processor and process until finely chopped. Now add in the rest of the ingredients to taste and process until smooth, scraping down the bowl as necessary.

Nutritional Info: (per 2 tbsp): 10% fat!!

Pesto

NGREDIENTS:

3 cups packed fresh basil leaves 4 cloves garlic 3/4 cup grated Parmesan cheese

1/2 cup olive oil 1/4 cup pine nuts (Brown first in frying pan with a little oil!) 1/2 cup chopped fresh parsley (optional)

DIRECTIONS:

1.	Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired. You can make up a bunch and freeze it in ½ to 1 cup portions also if you have a lot in your garden.