I love pesto. I love everything about it. The strong smell of herbs, the creamy texture, the sharp cheesiness, and the fatty oils. I used to get that Bertolli pesto in the small hummus like container and just indulge. However, that container has a whole lot of Parmesan cheese and olive oil in it. Don’t get me wrong I love olive oil and Parmesan is the world’s top cheese supposedly but I am vegan and I need to start eating less oil and more whole foods so this weekend I tried to make a new pesto recipe and decided to add some protein and make it a nice creamy version of my favorite since I already have a classic pesto recipe on here. So please make some, add a few of my optionals, and indulge in a delicious creamy pesto pasta on this cold, snowy Meatless Monday!
_______________________________________________________________________________________________________________________
Oil Free Creamy Pesto Sauce
- 1 container lite silken tofu
- 1 ripe avocado
- 1 tbsp salt
- 1 cup frozen basil
- 1 tbsp pinenuts (pignolias)
- 1 tsp lemon juice
- 2 tbsp granulated garlic
Optional: (1) Add raw sliced almonds to the processor for a little texture. (2) Top with bruschetta tomatoes and a balsamic drizzle for a fresh twist. (3) Eat with American Flatbread Company’s new Farmer’s Tomato Pie instead of garlic bread or crusty bread.
_______________________________________________________________________________________________________________________
Preparation
Place all ingredients in a food processor or blender and blend until well combined and then when you drain your pasta place the sauce in the pot over medium or medium low heat stirring often until bubbling. Add pasta and toss. Serve hot with bread or Tomato Pie!
Serves 4.
_______________________________________________________________________________________________________________________
Food is Love.
The Hippie Gypsy
The Hippie Gypsy 