Monday, June 30, 2008

Delicious Dairy-Free Pesto

*big bunch of farmer's market fresh basil (enough to fill the bowl of the food processor without packing at all)
*4 large garlic cloves minced with...
*about a tablespoon of kosher salt
*1 can of white beans, drained and rinsed
*about 1/2 c - 3/4 c walnuts
EVOO

Blend all ingredients except EVOO together in the food processor until smooth. Stream in EVOO - about 1/2 cup while machine runs. Using pasta cooking water to thin and serve over pasta. YUM!

Notes:
Most pesto recipes call for parmesan, this was fine without.
Used walnuts because they are cheaper than pine nuts and we had them on hand. Might try with pine nuts next time.
Served over whole wheat flax fussili with a side of balsamic glazed tofu - next time process some tofu in the mix to add protein without DH complaining about eating tofu.
Made enough for 2 family sized meals plus a husband sized lunch serving. Will try freezing leftovers.

1 comment:

Joy said...

We made pesto for the first time two days ago (delicious red pepper pesto) but I was thinking about, for the next time, using different nuts than pine due to the cost. I'm glad I came across your post about using walnuts. I think we'll try walnuts next time.

Thanks!

Joy @ Five J's