OIL-LESS PESTO

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

INGREDIENTS:

2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

1/4 cup pink beans (can use white or garbanzo)

water

salt and pepper to taste

1/2 cup Vegan Parmesan cheese

DIRECTIONS:

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.