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This cheeseless pesto recipe is the best I've ever had. And addictive. For parmesan lovers, here's our classic pesto recipe - also excellent!
Besides being an ideal pasta sauce, pesto is delish with hummus in a sandwich or wrap, combined with a bit of vegan mayo or sour cream as a dip, spread on crackers, thinned with a little oil and lemon as a dressing, spread on a hot baked potato, etc.
Total prep & cook time: 35 min
Nutrition Data Per Serving, 18g: 142 calories, 129 cal. from fat, 2g carbs, 15g fat, 148mg sodium, 0g sugars, 1g fiber, 1g protein, very low Cholesterol, good source Vit. K, Manganese, 14%DV Vitamin C, 10% DV Vitamin A. Estimated glycemic load: 0.
To make pesto, you'll need: small fry pan, blender or blender stick, colander or large strainer, rubber spatula, container with lid to store the pesto, and LOTS of basil.
Makes about 2 cups: Pesto keeps well tightly covered in the fridge, and it freezes well.
If you don't grow basil, the large quantity required for pesto can often be found at farmers markets, or in a friends garden. For a pesto addict, all basil growers are your best friends!
Fresh herbs, especially basil, aren't Good Keepers - the least time between picking and pestoing, the better
Pine nuts can be expensive, but much cheaper walnuts work well in pesto. It's best to soak them overnight to soften and remove the bitter after taste and dark color
To freeze pesto, coat with a little oil to preserve the color, or freeze in a vacuum sealed freezer bag.
When you add pesto to hot pasta, oil the pasta first, or thin the pesto with some of the cooking water.
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