Watch this magic trick…
I’ve always said food is prettier than flowers. I really mean it – skip the dozen roses – bring me a perfect basil plant, or better yet a dozen perfect basil plants. Someone did just that recently and last night I trimmed a few of them up and turned them into deliciousness!
No recipe just yet because I the research is ongoing. My goal – create pesto that tastes like pesto (no make that the best pesto ever) without the use of any cheese or oil AND with only a minimal amount of whole foods that contain fat (nuts, olives, avocado).
What I have tried so far. The above pictured version includes 2 T nutritional yeast and 1/4 c pine nuts but it also contained 3 T olive oil (1/2 the amount the original recipe called for but still TOO much – see the shine?).
Taste test? – I’d give it 4 stars but certainly not a everyday food. And since I have lots of basil plants, I’m still looking for a way to make everyday pesto – that I could serve to anyone while still maintaining a clean conscience.
I tried substituting 1/2 avocado for the olive oil – saved calories, saved fat, saved saturated fat and got a fiber bonus.
|1/2 Avocado||3 T Olive Oil|
|Fat||15 g||41 g|
|Sat Fat||2 2||6 g|
|Fiber||5 g||0 g|
I was afraid it would taste like pesto flavored quacamole but it didn’t. Next up, can I reduce the pine nuts? How much? Would olives be better than avocado? How much can I increase the plant content? Double the basil and garlic maybe? And then toss with some whole grain pasta and lots of roasted vegetables. Oh yeah! To the kitchen! Stay tuned!