What if I tell you that there is a way to make a delightful pesto using only the absolute best and healthiest ingredients possible, and also without using a single drop of oil or cheese? Whether you are impressed or not, I think it would be a good idea to give this recipe a try to see if I was actually lying, or if I was in fact telling the truth. This recipe is adapted from the book ‘How not to die’ written by Dr. Michael Greger.
¼ cupbutter beans, cooked
¼ cupbeans water
2 tspmiso
¼peeled lemon
zest of ¼ lemon
1 smallgarlic clove
1 smallslice of ginger
14cashew nuts
¼ tspturmeric powder
1 cupfresh coriander
1 cupkale
Instructions
- To begin and finish with, place all the ingredients into a food processor and blitz until you obtain a paste of the consistency you desire.
- Different beans or nuts yield pesto of different consistencies, so if the blades aren’t catching the ingredients properly, you can always add some extra water and blend again.
Substitutions and Tips
- The herbs can be substituted with virtually any other fresh herb or leafy greens. Let your creativity run wild.
- The nuts can also be substituted with your preferred kind of nuts, as they basically all work really well.
- We used white miso in this recipe. However, for a pesto with a richer and more complex flavour, use red or dark miso instead.
- Last, but not least, the beans can be replaced by any kind of cooked lentils, chickpeas or beans.
- The miso is a fundamental part of the recipe. However, if you can’t find it, you can try to substitute 1 tbsp of water (15g) with 1 tbsp of soy sauce (15g) to see if that works well for you.
Yield, Times and Info
Makes: 2 servings (250g - 9oz)
Preparation Time: 10m
Storage Times: Keeps for 3 days in the fridge and for 2 months in the freezer.
Preparation Time: 10m
Storage Times: Keeps for 3 days in the fridge and for 2 months in the freezer.
Nutritional Info
Serving Size: 250g (full recipe) Calories: 273kcal Carbohydrate: 35g Starch: 5g Sugar: 3.5g Fiber: 8g Fat: 10g Saturated Fat: 2g Unsaturated Fat: 8g Protein: 14g Sodium: 740mg Water: 182g
