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.ย
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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)ย waterย
- Mineral salt and freshly ground black pepper
Method
- Place the herbs,ย 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,ย add aย tablespoon of water at a time, blending between each until a green sauce forms.ย
- Season the sauce with 1 teaspoon of salt and ยฝ teaspoon of pepper and taste for flavour adding more lemon juice or seasoning if required.ย
- 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)