Clean Eats: Oil Free Pesto Sauce

I love pesto sauce, just as much as the next guy, but so many of the recipes out there call for a copious amount of oil, that I feel I can’t really enjoy it.


Now, don’t get me wrong, I’m not afraid of healthy fats, as I know we all need a degree of it in our diets, but like anything, it needs to be in moderation.

I was inspired by a recent recipe in Whole Living Magazine, that involved sweet potato!  You know me, I love most ANYTHING that involves sweet potato.

So as I’ve now been having fun re-working recipes to play with the flavors and the nutritional content, I took the concept from the magazine – Parsley, Lemon & Walnut Pesto on Sweet Potato and mixed up the ingredients to create an oil free pesto, as this particular recipe, called for 7 tablespoons of olive oil!  WHAT??!  That’s a TON of olive oil, even for 4 servings.  I knew I could dumb that down a bit.

Here’s what I came up with:

2 cups organic basil

1 clove garlic

2-3 tbsp of lemon juice

1 – 2 tbsp of water

2 tbsp nutritional yeast

1/2 can cannellini beans

1/3 cup of raw walnuts

sea salt & course pepper to taste


Place all ingredients into a food processor and blend until smooth.  Add more water as needed for consistency.  Place in fridge to chill or serve immediately with desire dish.  Great with spaghetti squash, chicken, sweet potato, on toast, etc.

I think the real secret ingredient to this recipe that gives it a more “creamy” consistency, is the cannellini beans!  That and with the nutritional yeast (gives it that “cheesy” appeal) there is a great source of protein and Vitamin B12!  WOOP!

Give it a try and let me know what you think!  And when you do, come tell me how it turned out on my Facebook page.

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