Tuesday, August 10, 2010

Dairy-Free Pesto

I think pesto is pretty close to perfection. So I embraced this dairy-free pesto recipe pretty much the minute I tasted it, since it meant we wouldn't have to kick pesto out of our meals for The Girl's sake. Not quite as rich as regular pesto, it still has that sublime flavor mix of basil, garlic and pinenuts. With no olive oil and no cheese involved, the recipe triples as a low-fat pesto recipe and vegan pesto recipe.

The equation begins, of course, with basil.

One cup firmly packed basil leaves +

one cup tomatoes +
one clove minced garlic +
one tablespoon toasted pinenuts +
one-half teaspoon salt
Blend it all together in a food processor or blender, and you're done! I make up several batches when basil and tomatoes abound in the summer and freeze it in one-cup portions.

Recipe below.


1 cup firmly packed basil leaves
1 cup chopped tomatoes
1 clove garlic, minced or pressed
1 Tbsp toasted pinenuts (toast 3-5 minutes at 350°F)
1/2 tsp salt
    Blend ingredients in food processor until smooth, scraping down sides as needed. Makes about 1 cup, enough for 1 pound of pasta.

    From Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals

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