Inspired by Summerfest 2012 to be oil-free, I've adapted my pesto recipe.
my green dinner: garden beans and oil-free pesto
on whole wheat noodles
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
1/4 cup pink beans (can use white or garbanzo)
salt and pepper to taste
1/2 cup Vegan Parmesan cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
Put the beans in a cup and add the water till it measures 2/3 cup.
Add this to the food processor and blend. Add more water for desired consistency.
Season with salt and pepper.
Transfer the pesto to a large serving bowl and mix in the cheese. Serve over pasta or use with appetizers or a sandwich spread.