Ingredients
- 3 cups fresh basil leaves, coarsely chopped
- 2-3 Tablespoons pine nuts or walnuts
- ¼ cup dry bread crumbs
- 3 cloves garlic , minced
- 2 Tablespoons light miso
- 2 Tablespoons nutritional yeast
- ¼ to ⅓ cup water
Keywords
condiments, italian
condiments, italian
Low-fat Pesto. To import, drag image to your MacGourmet recipe box.
Directions
Place everything except the water in a food processor. Pulse until finely minced. With machine running, slowly add water until desired consistency is reached.
Makes enough sauce for one cooked 16 oz. package of whole wheat pasta.
Notes
• If you don't have all the basil you can substitute 1 cup flat leaf parsley for 1 cup of the basil.
• 1/4 cup of crumbled shredded wheat squares (the cereal) works great as the dry bread crumbs.
• Leftovers will keep in the fridge for a couple days but will turn brown. Best if eaten fresh.