Found in the
Pesto section of the Sauces, Relishes, and Condiments chapter, "Basil
Pistou" (page 565) is a basic pesto, minus the pine nuts. Made from just
four ingredients - garlic, salt, basil, and olive oil (or broth, if you choose
to omit the oil, as I did) - it blends together quickly in a food processor to
be used right away on cooked pasta, vegetable soups, or even on pizza, as
called for in the Vegan Margherita Pizza (stay tuned for a review on this next). Without the pine nuts or parmesan
cheese, this version of pesto is a little lighter and thinner than most, but
the flavor is still fantastic. Skipping the oil and using a lightly flavored
vegetable broth instead keeps this tasty version of pesto completely guilt
free.
Keeping it
"McDougall Friendly" checklist:
- Instead of olive oil, use an equal amount of
lightly flavored vegetable broth. Start with ¼ cup and increase as
necessary to reach desired consistency.
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