Oil-free Pesto

Gluten-free | Sugar-free | Dairy-free | Grain-free | Plant based | Easy Recipe

Makes 1 small jar

Feel free to use a mixture of fresh herbs, celery and fennel leaves, rocket (arugula) or radish tops. 

Ingredients

• 3 cups packed fresh basil leaves
• 1 cup packed fresh parsley leaves
• 1-2 lemons, juiced and skin zested
• 1 tsp finely chopped garlic
• 60 ml (2 fl oz)  water 
• Mineral salt and freshly ground black pepper

Method

1. Place the herbs,  juice of 1 lemon, garlic and water into a blender and blend on high for 30-60 seconds until the leaves are small and very well blended. If the pesto seems a bit dry,  add a  tablespoon of water at a time, blending between each until a green sauce forms. 
2. Season the sauce with 1 teaspoon of salt and ½ teaspoon of pepper and taste for flavour adding more lemon juice or seasoning if required. 
3. Store the pesto in a jar in the refrigerator for up to 2 weeks. (the sauce will go darker in colour, but the flavour will still be there)