Pesto sauce may be the undisputed champion of condiments and sauces. It’s simply a beautiful combinations of powerful ingredients. The rich, aromatic basil pairs with the fragrant garlic and bright lemon juice. Pesto goes great on sandwiches, over zoodles, and it even works as a dip. In fact, this pesto makes for an excellent dip because it has more body than your average sauce. The green peas, which are not on a traditional pesto ingredient list, add protein and thickness. Because of this, you need to blend the pesto in a food processor.
The secret to a perfect pesto sauce is to have minimal liquid. You obviously need liquid to aid the blending process, but the goal is get away with using as little as possible. This recipe only calls for the juice of one lemon and 1/2 cup of olive oil. You can make it in a high-speed blender, but it will come together a lot easier in a food processor. Lastly, make sure to adjust the pesto to your liking. You may need to tinker with the seasonings to achieve the flavor you want.
Note: This recipe is not cleanse-approved. It contains green peas, which are not raw.
- Prep Time:10m
- Total Time:10m
- 2 c fresh basil
- 1/2 c flat leaf parsley
- 1 c frozen green peas, defrosted
- 1/4 c nutritional yeast
- 3 cloves garlic, minced
- 1/3 c raw walnuts
- 1 lemon, juiced
- 1/2 c olive oil
- salt and pepper, to taste
- Add all of the ingredients, except the olive oil, to a food processor and blend until roughly chopped.
- Scrape down the sides of the processor bowl to ensure everything gets incorporated.
- Start blending again and slowly drizzle in the olive oil until you reach your desired level of smoothness.
- Serve and enjoy.