Pesto
Source: Renee Tougas, adapted from McDougall's recipe archive
Preparation Time: 10 minutes
Servings: makes about 1/2 cup
I have an awesome lower fat pesto sauce. I got it from the McDougall
newsletter and adapted it. I think the original was created by Jill Nussinow who
teaches together with McDougall's during their live in sessions and on their
latest DVDs.
I love the taste of this and I have searched high and low for a good pesto
since going oil free. We make this in the summer with the abundance of basil we
get from our CSA share at a local organic farm.
You'll notice it isn't fat free, I'm not claiming it is. I doesn't have any
added oil, uses a moderate about of nuts instead.
• 3 cups coarsely chopped fresh basil leaves
• 2-3 tbsp pine nuts or walnuts
• 1/4 cup dry bread crumbs
• 3 cloves garlic minced
• 2 tbsp light miso (to taste)
• 2 tbsp nutritional yeast
• 1/4 to 1/3 cup water
Place everything except the water in a food processor. Pulse until finely
minced. With machine running, slowly add water until desired consistency is
reached.
Makes enough sauce for one cooked 16 oz. package of whole wheat pasta.
Notes
• If you don't have all the basil you can substitute 1 cup flat leaf parsley
for 1 cup of the basil.
• 1/4 cup of crumbled shredded wheat squares (the cereal) works great as the
dry bread crumbs.
• Leftovers will keep in the fridge for a couple days but will turn brown.
Best if eaten fresh.
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