Wednesday, July 18, 2012


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.

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