As I was reading my previous post for Pasta Primavera I realized that I never posted a recipe for pesto. After all, the pesto possibilities are numerous and a little goes a long way when it comes to adding flavor to your favorite recipes. You can use it in hummus, on sandwiches, in Italian bean dishes, on pizza, tossed with pasta or stirred into sauces and soups. So, why haven’t I shared a recipe with you? Probably because pesto is one of those recipes that doesn’t have to be a recipe and I usually just “wing it”. Well, I’m offering up the following recipe more as a method of making pesto that allows you to adjust it to suit your palate. Traditional pesto contains basil, garlic, pignoli nuts, parmesan and olive oil. I’ve taken out the cheese and oil and added sun-dried tomatoes. If you’re not having a problem with sodium, then mix in a little miso paste for a salty-cheesy nuance. If you’re using it for pasta you might add some vegetable broth or olive oil to coax it onto the pasta. If you’re following an oil-free diet, try mixing it with a small amount of cashew cream. Just place the ingredients in a small food processor and you’re done. Presto! Pesto! Make some pesto and make it a Vegi-curious day.
Sun-dried Tomato Pesto
3 cloves of garlic
¼ cup oil-free sun-dried tomatoes
¼ cup pignoli or walnuts
1 teaspoon miso paste (see note)
3 oz. fresh basil
In food process, pulse garlic, sun-dried tomatoes, pignoli and miso paste until very fine. Add basil and process basil is minced and mixed into tomato-nut mixture. Pesto can be frozen for several months.
Note: you can add a few tablespoons of olive oil if desired. If you don’t have miso paste, you can add salt to taste.
30 Jun 2016