I never knew pesto could be made
with so many variations! This book has recipes using everything from pine nuts
(traditional) to walnuts, to almonds, to sunflower seeds as the base (and some
with no nuts at all), combined with basil (again, traditional), or parsley, or
spinach for the "greenery". There is even a red version using no
greens at all, rather, basing it on tomatoes. The "Spinach & Almond
Pesto" (page 566) is made from spinach, parsley, almonds and garlic, and with
the expected call for oil (1/3 cup in this case). I used light vegetable broth
in place of the oil, and found this completely acceptable (as I have with
all the pesto recipes I've tried so far). My husband and I enjoyed this
delicious, pretty, bright green pesto served over whole grain fettuccine.
Keeping it "McDougall Friendly"
Omit the olive oil, and use a light vegetable broth instead. One-third
cup olive oil contains 71 grams of fat!