This oil free almond pesto spread is part of a three recipe compilation you can check out here!
Pesto may be the very best thing to come from Italian cuisine. But what is usually weighed down with heavy oils is reimagined in my oil-free pesto recipe. Top some crusty bread, swirl into some wet noodles, or plop onto a salad for a bright punch of spring flavor.
What’s So Great About Oil-Free Almond Pesto?
As you saw in my post where I proclaimed my adoration for almond butter, this pesto spread makes a winning appearance. Almond butter gives this already deliciously nutty sauce a rich taste without needing a drip of oil. And that color though! Without the oil it stays a nice spring green and doesn’t go all brown like that of a child’s diaper before solid foods.
I styled a piece of multigrain toast with a layer of pesto, then accessorized with some strawberries and black sesame seeds. I find that they really round out the whole ensemble both aesthetically and taste-wise. You can use this pesto however you please. Although basil hits the farmers market runway about summer time, make this spread whenever you feel like taking it back to the warmer days. Style it in the fall with some roasted butternut squash and angel hair. Bring it into winter with some mushroom bruschetta on toast. Then lighten it up in the spring on a salad with fresh berries. You can rock all the seasons with this oil-free pesto!
- ¼ c almond butter
- ¼ c pine nuts
- 2 c packed fresh basil
- ½ c flat leaf parsley
- 2 T nutritional yeast
- 1 T lemon
- 1 clove garlic minced
- ¼ t salt
- ¼ t red pepper flakes (optional)
- ¼ c water
- fresh cracked pepper
- serving: 2 slices of hearty wheat and black sesame seeds
- Pack all the ingredients into a food processor and blend until well mixed.
- Add water until desired creaminess is reached