Oil-Free Vegan Pesto
This recipe makes 2 cups of pesto – enough to dress 16 ounces of pasta with plenty leftover.
Servings: 8 1/4-cup servings
- 1 head of garlic
- 1/2 cup walnuts
- 1/4 cup pignolis (pine nuts)
- 1/4 cup aquafaba, liquid from can of cannellini beans
- 1 cup cannellini beans
- 1/2 cup chopped garlic scapes, optional
- 2 ounces basil leaves (or more if not using scapes), large stems removed
- 1/4 cup lemon juice, freshly squeezed
- 3/4 teaspoon sea salt, Himalayan
- 3/4 teaspoon red pepper flakes. crushed
- 1/4 teaspoon black pepper, freshly ground
Preheat oven to 400ºF
Put the untrimmed garlic bulb into a small covered baking dish (a ramekin or garlic roaster works well, or any small covered baking dish). Roast it in the oven until the garlic aroma starts to fill the kitchen and the cloves begin to soften; this will take about 15 minutes. Let the cloves cool before peeling.
In the meantime, warm up a medium or large dry cast iron skillet over medium-low heat. Just warm the skillet, but don’t overheat. Add the walnuts and turn the heat up to medium-high; toast them while shaking and stirring for about 2 minutes. Add the pine nuts and continue to shake and stir for another minute, or until the nuts turn a bit golden and release a nutty aroma.
Put a fine mesh strainer over a measuring cup. Pour the cannellini beans into the strainer, reserving the liquid. You'll need 1 cup of the beans and 1/4 cup of the liquid AKA aquafaba.
Put 3 or 4 cloves of roasted garlic into the food processor bowl with all of the other ingredients; process until smooth. Taste and if desired add more roasted garlic and/or salt and/or pepper.
- If you don't use garlic scapes
- add more basil
- use a goodly amount of roasted garlic
Calories: 128kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 167mg | Potassium: 202mg | Fiber: 2g | Sugar: 1g | Vitamin A: 429IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 2mg