- 100
Ingredients
- 1 cup packed basil leaves (really packed — use lots)
- 1 garlic clove (or more)
- 3 Tbls. lemon juice
- 1 Tbls. water
- 1 can white beans
- 1/2 tsp sea salt
- 2 Tbls. nutritional yeast (optional)
Preparation
Step 1
Makes about 3 cups
Phase 1 and Phase 3
Traditional pesto has both oil and cheese in it. This recipes gets that creamy texture without cheese by substituting white beans, so you can get your protein too! Use a lot of the pesto (about 3/4 cup per person) to get a full protein serving. Or use less and mix in cooked chicken breast or another protein with your pasta of choice. This pesto also makes a great dip for veggies, and makes a tasty sandwich spread.
For Phase 1, brown rice pasta works well. Most brown rice pasta has a consistency that’s a little stickier, and sometimes a little softer than wheat pasta, so be careful not to overcook it. Brown rice pasta is naturally gluten-free, but Celiacs should check for certified gluten-free products.
Toss everything into a food processor and blend until smooth. If you find you want a little “cheesy” flavor, you can add nutritional yeast to taste. If using in Phase 3, remember you need to add healthy fat to your meal. You can add olive oil to the recipe, or toss some pine nuts or walnuts into the food processor.