Try out this revamped recipe for the classic pesto sauce!
Low-Fat Pesto Sauce
Try out this revamped recipe for the classic pesto sauce!
Ingredients
Low-Fat Pesto Sauce
- 1 clove Garlic
- 1 1/2 cups white beans
- 1/4 Cup cashew nuts
- 1/2 Cup water
- 1 Table Spoon Korean Brown Miso Paste
- 2 tablespoons lemon juice
- 1 Table Spoon extra virgin olive oil
- Salt to taste
- Pepper to taste
- 1 Cup fresh basil leaves tightly packed
Instructions
- Combine 1 clove garlic, 11/2 cups cooked white beans, and 1/4 cup cashews in a food processor. Pulse until crumbly. You may need to stop the machine a few times to scrape down the sides.Â
- Â Add 1/2 cup water, 1 tablespoon Japanese or Korean brown miso paste, 2 tablespoons lemon juice, 1 tablespoon extra virgin olive oil (optional), and salt and pepper to taste. Process until smooth.Â
-  Add 1 tightly packed cup basil leaves and pulse until the mixture is flecked with green. Use about 1/4 to 1/3 cup sauce per serving of pasta. Leftover sauce can be stored in the refrigerator for up to 5 days. Â
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