Guest guest Posted June 3, 2009 Report Share Posted June 3, 2009 I have been wondering how this group may suggest making pesto using basil, but in a fat free way? Or would you just make a reduced fat (use less oil)?Pine nuts or walnutsBasilWhat would you substitute for oil? = Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2009 Report Share Posted June 3, 2009 Tom, I've used everything from vegetable broth to tofu to pasta-cooking water to asparagus! Here are links to a few of my pesto recipes: Asparagus Pesto Pasta Salad Pasta with Roasted Vegetables and White Bean Pesto Pesto Pasta Salad Roasted Vegetable Napoleons (with pesto) Susan -------------Susan VoisinFatFree Vegan Kitchenhttp://blog.fatfreevegan.com------------- - Tom Fronczak, LICSW Wednesday, June 03, 2009 2:32 PM Fat Free Pesto? I have been wondering how this group may suggest making pesto using basil, but in a fat free way? Or would you just make a reduced fat (use less oil)? Pine nuts or walnuts Basil What would you substitute for oil? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2009 Report Share Posted June 5, 2009 > I have been wondering how this group may suggest making pesto using > basil, but in a fat free way? Or would you just make a reduced fat > (use less oil)? > > > Pine nuts or walnuts > Basil > What would you substitute for oil? > I don't have a 100% fat free method for doing pesto but I do save a lot of money and have all the fresh basil I want to use all year using this method that my favorite grower at farmers market clued me into. I buy sacks of basil when it is cheapest in the summer. I then run it as little as possible in a food processor with as little amount of olive oil as possible to coat slightly and to chop. Then I press it with a soft spatula into small ice cube trays and freeze. When frozen I pop them out and store them in a zip lock bag. When needed I just throw into recipes and thaw it out and add chopped walnuts (because I have a tree) and a touch of salt. That is great on pasta and has very little oil in it. Make sure you don't add the salt before freezing. I make a very spicy Pho (Vietnamese soup) just about every day and it is great having that handy to throw in there right before it is eaten. I rarely add any oil to food but this is acceptable for me weighing the other benefits. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.