Pesto!

[Guest guest]

Hi all,

 

Does anyone have a recipe for Pesto? I've found one

that uses yeast flakes, but I don't know if I can get

hold of them.

 

Thanks,

 

Jenny

 

 

 

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[Guest guest]

At 08:36 AM 6/6/2002 +0100, jenny juniper wrote:

 

>Does anyone have a recipe for Pesto? I've found one that uses yeast

>flakes, but I don't know if I can get hold of them.

 

Here you go -- neither of these require nutritional yeast.

 

* Exported from MasterCook *

 

Cheese-Free Pesto

 

Recipe By :Janet Doane

Serving Size : 4 Preparation Time :0:00

Categories : Condiment Dips & Spreads

Sauces & Gravies Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup spinach leaves -- washed and torn

1/2 cup minced parsley

1/4 cup chopped walnuts

OR toasted pine nuts

2 tablespoons olive oil

2 cloves garlic -- minced

1 tablespoon light-colored miso

1 tablespoon dried basil

 

Although most pesto sauces depend on Parmesan cheese for their saltiness and

texture, this recipe uses Japanese miso paste with the same result.

 

In blender or food processor, process spinach, parsley, nuts, oil, garlic, miso

and basil until pureed and smooth.

 

Makes 4 (1/2-cup) servings.

 

Source:

" " Almond Essence " "

Yield:

" 2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 125 Calories; 12g Fat (79.0% calories

from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 165mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 905 0

 

 

* Exported from MasterCook *

 

Asian Pesto

 

Recipe By :Bharti Kirchner

Serving Size : 0 Preparation Time :0:00

Categories : Condiment Dips & Spreads

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 slice whole wheat or white bread -- cut into cubes

Rice vinegar

2 tablespoons lime juice -- freshly squeezed

2 large garlic cloves -- (2 to 4) coarsely chopped

1/2 cup fresh basil leaves -- coarsely chopped, firmly packed

1 tablespoon peanut butter

2 tablespoons pine nuts

Salt -- to taste

1/4 cup extra-virgin olive, hazelnut or walnut oil

 

Cover the bread pieces with rice vinegar and let soak a few minutes. Squeeze out

the liquid and place the bread in the container of a blender or food processor.

Retain the soaking liquid.

 

Add lime juice, garlic, basil, peanut butter, pine nuts, and salt. Process until

smooth, using a bit of the soaking liquid if necessary. Transfer to a medium

bowl. Add oil, a drop at a time, stirring constantly, until thoroughly mixed.

Refrigerate until ready to serve. Stir before using.

 

Source:

" The Bold Vegetarian "

Yield:

" 1 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 758 Calories; 72g Fat (82.2% calories

from fat); 12g Protein; 23g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

225mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit;

13 1/2 Fat.

 

NOTES : This Asian-style pesto is light and fragrant. It is enriched by

vinegar-soaked bread, rather than the customary cheese. Either peanuts or pine

nuts will thicken it.

Nutr. Assoc. : 26175 0 0 0 0 0 0 0 986 0 0 0