There are plenty of healthy pesto recipes out there. I use these two on a regular basis and they taste great, way better than traditional “oil soaked” pesto. My favorite use is on homemade “Greek” pizza, no cheese! Use the pizza dough recipe here:
Top with the Engine 2 pesto, red onion, artichoke, sun dried tomatoes, kalmata olives and bake at 400 for 15 to 20 min.
The other pesto goes great with pasta, artichoke, spinach, kalmata olives, red onion, sun dried tomatoes, or whatever veggies you like!
Here they are:
Engine 2 healthy pesto:
3 cloves garlic
1 cup home-toasted walnuts
3 bunches fresh basil, or 2 packed cups
1/2 cup of milk alternative (I use unsweetened almond milk)
Just add all the ingredients to a blender or use a food processor and blend/process until a nice smooth consistency is achieved, spread, mix, serve and eat!
This one I got from Veganomicon, but substituted the oil with unsweetened almond milk:
2 loose cups fresh basil
1 loose cup cilantro
1/2 cup sliced almonds
2 cloves garlic
2 tablespoons fresh lemon juice
1/2 teaspoon sea salt
1\4 cup unsweetened almond milk
Follow the same directions above to blend/process all ingredients. If the consistency isn’t quite right, just add a little liquid until the desired consistency is achieved.
You can add seasonings to the pesto like pepper, onion powder, red pepper flakes, if you need a little more flavor.