Sauce

Oil-Free Walnut Pesto (vegan)

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By Mama Bella
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Fresh Garden Basil Bouquet


Basil Flowers Smell Beautifully


Air-Fried Japanese Sweet Potatoes & Zucchini with Chopped Greens, Carrots, Cucumber. Tossed in Oil- Free Walnut Pesto

Oil-Free Walnut Pesto, Vegan

Makes: 1 cup

INGREDIENTS:

  • 2 cups Fresh Basil Leaves
  • 1 cup chopped Walnuts
  • 2 cloves Garlic
  • 1 Tbs Lemon Juice
  • 1 tsp Sea Salt
  • 1/4 cup Water
  • Notes: if using a regular blender, soak walnuts in water overnight to soften.

INSTRUCTIONS:

  1. Place all ingredients in high-speed blender or food processor. Pulse until smooth. Scraping down the sides as you go. Add more water if needed until creamy.
  2. Put in lidded container in refrigerator till cold if serving on cold salads or serve right away on hot pasta.
  3. Enjoy!

Keeps for 5 days in refrigerator. Or freeze for 3 weeks.

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Mama Bella

Written by

Mama Bella is an Italian Native Arizonian and Plant-Based Chef, she, along with her hubby and two daughtes are Vegan. She believes in fueling our bodies with nourishing food, feeding our minds with love and acceptance, and celebrating our spirits with the art of joy, sometimes in the form of a tiny cookie (from our dessert recipes!), because life is all about living in that sweet and sacred space of balance. She and her family are also Radical Unschoolers, Minimalists, and use a Holistic approach to healthcare. Eat Well. Be Well. Simply Be. Love.

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