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Recipes

Best ever dairy free, gluten free basil pesto.

Nooch Pesto

Yield: 12 mouthwatering ounces

Allergens

Ingredients

  • 2.75 oz basil with stems
  • 0.75 oz fresh garlic (about 3 cloves)
  • 2.50 oz pine nuts
  • 4 oz olive oil
  • 1 oz nutritional yeast
  • Squeeze of fresh lemon to taste
  • ¾ tsp salt
  • ½ tsp pepper

Instructions

1. Place all ingredients into a Vitamix blender. Blend on low speed and slowly move to high speed. Continue to blend until thoroughly combined and a thick, pesto consistency is reached. If you like thinner pesto, add a little more olive oil.

2. Taste test and season further with salt, pepper, or a tad more fresh lemon juice.

3. Refrigerate in airtight container when not using. This pesto is great on sandwiches, as a pasta sauce, served with eggs, as a salad dressing, or use it as a marinade. Seriously, it’s so good, you can’t go wrong!

Note: You can also use a food processor in place of the blender.