But in my new life as an overweight eat to live active participant (and I say that with a big smile on my face), I no longer eat pasta 3 times a week (I don't even think I eat it once a week) and rarely do I have pesto in the fridge. Not because I don't want it anymore but because I wasn't sure what a viable substitute would be, read into this, sans olive oil and parmesan. I tried a couple of recipe I found but they included miso and I didn't care for the flavor. I could taste the miso and while I love miso, I don't love it in my pesto.
So I decided yesterday, after picking some basil in my garden, to just make pesto and leave out those two ingredients. I substituted nutritional yeast for the parmesan and just added a bit of water and a few cashews to try to bring back that creaminess.
While the creaminess wasn't the same despite best efforts, and the taste was a bit different (I also omitted the salt) I like this version. I froze it in my nifty silicone baby food freezer thingee (but you can use ice cube trays) and put the frozen blobs in a ziploc. I'll be using it in stews and soups, as an addition to my no oil hummus and as a spread on whole grain toast. Oh, and probably in a dressing recipe!
2 cups fresh basil, packed
2-4 garlic cloves, peeled
1/4 cup pine nuts
1/4 cup nutritional yeast (add more if you like)
1/8-1/4 cup water (depending on the consistency you would like)
1/4 cup raw cashews (optional)
Put all the ingredients in a food processor and turn it on! This recipe is very forgiving. If you like a more nutty flavor, add more pine nuts. When I am out of pine nuts I'll use whatever nuts I have available. I love mac nuts in my pesto. Or even pecans. Or walnuts. You get the point.
|fresh basil from the garden to the kitchen|
|If you smash the garlic with the side of your knife, it is super easy to peel|
|I love a lot of garlic. I wish I added more.|
|raw pine nuts|
|add it all to your blender|
|turn it on|
|This is totally optional|
|Time to freeze for later!|