Tuesday, May 6, 2014

Pesto Presto

This cookbook is full of pesto recipes, and I am thoroughly enjoying trying them all! There are nine  recipes in the Pasta and Noodles chapter, and six more in the Sauces, Relishes, and Condiments chapter. I found the "Pesto Presto" in the Sauces chapter (page 565), and it was, as promised, a very quick pesto to prepare. This is a basic pesto recipe consisting of garlic, pine nuts, basil, and in this case, miso (for non-miso fans, salt can be used instead). As with all pesto recipes, this one calls for a hefty amount of olive oil (1/3 cup). Instead of oil, I used about ¼ cup very light vegetable broth with excellent results. Per the recipe notes, this pesto is good on pasta, in salad dressings, soups, and stews. I used it on cooked fettuccini. Delicious!
Keeping it "McDougall Friendly" checklist:
ü Omit the 1/3 cup of olive oil and use a light veggie broth instead.

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