This flavorful dairy-free sauce omits the parmesan cheese usually found in pesto and uses miso, a savory fermented soy product, and nutritional yeast instead. This sauce is great for pasta, spreading on sandwiches, and for a change of pace-tossed with steamed vegetables.
Miso and nutritional yeast can be found at a natural food store.
Preparation time: 20 minutes
Yield: About 1 cup of pesto (which will cover 4 servings of pasta)
2 cups of loosely packed fresh spinach leaves, stems removed
2 cups of loosely packed fresh basil leaves
1/2 cup loosely packed fresh parsley
1/4 cup toasted pine nuts
3 cloves of garlic, peeled
1/2 cup extra-virgin olive oil
2 tablespoons water
3 tablespoons white or red miso
3 tablespoons nutritional yeast (optional)
Freshly ground black pepper to taste
In a food processor, chop the spinach, basil, parsley, pine nuts, and garlic.
Add the olive oil, water, miso, and nutritional yeast (if desired). Continue to process to make a smooth paste. Add black pepper to taste.
For a milder garlic flavor, first sauté the garlic in a dry skillet until the papery skin is splotchy brown and the garlic is softened. Next, cool and peel the garlic, place in food processor, and follow the recipe.
Per serving: Calories 327 (287 from Fat); Fat 32g (Saturated 4g); Cholesterol 0mg; Sodium 370mg; Carbohydrate 8g (Dietary Fiber 2g); Protein 4g.
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Source:http://www.dummies.com/how-to/content/dairyfree-spinach-and-basil-pesto-sauce.html
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