Healthy Vegan Pesto
Healthy Vegan Pesto with Raw Buckwheat Crackers
No cheese in this pesto makes it low calorie.
I used to make this with twice the amount of almond butter and olive oil, until I had to lose weight. It's even better with the lesser amounts because basil flavor really shines.
- Wash and dry basil. Use leaves only. Place in food processor with lemon juice, garlic and salt. Process until leaves are ground to small pieces. Add olive oil and nut butter. Blend until almost a paste. For a completely smooth texture, a high speed blender can be used.
- It's perfect on Raw Buckwheat Crackers.
- 4 oz. fresh basil
- 2 T. lemon
- 2 t. garlic
- 3/4 t. salt
- 2 T. olive oil
- 2 T. almond butter