Yeah, more pesto. Wanna fight about?
This is a great one because I'm pretty sure all of my other pestos have some nuts in them, and this one is completely nut-free. I don't have an allergy (obviously), but I'm a people pleaser, and know enough nut allergy sufferers to seek recipes out.
I hate that any green sauce looks like snot, but know, every green sauce I post is delish!
Source: MJ & Hungry Man | Serves: 6 | Time: 15 min
Changes: replaced Parmesan with nutritional yeast to make vegan; used basil-infused EVO; added salt
Ingredients
2 cups steamed broccoli #florets
1 small garlic clove
1/2 cup packed basil leaves
1 15 oz can cannellini #beans
1 cup packed #spinach
1/2 tsp ground cumin
1 tbsp lemon juice
1/4 cup water
1/4 cup nutritional yeast
3 tbsp Tubby Olive basil infused olive oil (I was short a 1/2 cup of basil, so I figured this would help, and it did!)
1 tsp salt
Instructions
Mix it all together. Serve however you want. Last night, we served with red lentil penne and chopped tomatoes and mushrooms. This morning I smeared the pesto on some toast. Topped one of the toasts with an egg fried in Tubby Olive Mushroom & Sage EVO and seasoned with Penzey's Breakfast Sausage seasoning.