"This oil-free vegan pesto tastes just as good as a Nonna’s traditional version – honest! My husband is of 100% Italian heritage and he and his taste buds agree. The creaminess of this pesto is due to the addition of cannellini beans which also adds a boost of protein. The smooth garlic flavor comes from roasted garlic (and optional garlic scapes)."
Oil-Free Vegan Pesto
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Recipe Card
ingredients
- 1 head of garlic
- 1/2 cup raw walnuts
- 1/4 cup raw pine nuts
- 1/4 cup aquafaba, liquid from can of cannellini beans
- 1 cup canned cannellini beans
- 1/2 cup chopped garlic scapes
- 2 ounces fresh basil leaves, large stemmed removed
- 1/4 cup freshly squeezed lemon juice
- 3/4 teaspoon Himalayan sea salt
- 3/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon freshly ground black pepper
Method
Step 1
Preheat oven to 400ºF
Step 2
Put the untrimmed garlic bulb into a small covered baking dish (a ramekin or garlic roaster works well, or any small covered baking dish). Roast it in the oven until the garlic aroma starts to fill the kitchen and the cloves begin to soften; this will take about 15 minutes. Let the cloves cool before peeling.
Step 3
In the meantime, warm up a medium or large dry cast iron skillet over medium-low heat. The idea is to warm up the skillet, but don’t overheat. When the skillet is warm, increase the heat to medium-high and add the walnuts. Toast, while stirring and shaking, for about 2 minutes. Add the pine nuts and continue to stir and shake for another minute, or until the nuts begin to give off a nutty aroma and turn a bit golden.
Step 4
Put a fine mesh strainer over a measuring cup. Pour the cannellini beans into the strainer, reserving the liquid. You'll need 1 cup of the beans and 1/4 cup of the liquid AKA aquafaba.
Step 5
Put 3 or 4 cloves of roasted garlic (as desired) into the food processor bowl. Add the rest of the ingredients and blend until smooth. Taste, then add more roasted garlic and/or salt and/or pepper if desired.