Low-Fat Pesto Sauce

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. 

 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. 

 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.