Quick! Before the summer ends, before the garden basil leaves turn yellow and bitter, before they go to seed, make some quick and easy BASIL PESTO--red or green.
I used to make PESTO with lots of olive oil and parmesan cheese. Now that I know both contribute to weight gain and disease risk, I have found that white beans and nutritional yeast work very well and make remarkable ingredients for a delicious pesto sauce on pasta, spread on bread/wrap, salad dressing, or dip!
The GREEN PESTO is my version of a traditional recipe.
3 cups packed fresh basil leaves1-3 cloves garlic1/3 cup pine nuts or walnuts toasted1 can white beans rinsed and drained1/3 cup nutritional yeastJuice of 1/2 lemonVegetable broth or water to bring mixture to desired consistencySalt to tasteBlend together all ingredients into smooth paste/sauce in food processor.
The RED PESTO is my variation of a recipe by Lindsay Nixon in HAPPY HERBIVORE LIGHT & LEAN.
1 12-oz jar roasted red peppers in water,1 can white beans rinsed and drained1 cup fresh basil tightly packed1-2 garlic clovesJuice from 1/2 lemon1/4 cup toasted pine nuts or walnuts (optional)Blend all ingredients until smooth adding small amounts of water or veg broth if needed. Add more basil, salt and pepper to taste.
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
