Wednesday, October 3, 2012
One thing that sucks about having a job is that during Vegan MoFo, I don't really get second chances to make things. This is why I fail a lot. This dish was not a fail, but will definitely improve when I make it again and again. I think I just puréed it too long, and I need to tweak the seasoning. Don't get me wrong; it's delicious. I just think that I could have done better, but it was hard with all the running to the TV during the debates.
Pesto is traditionally very olive oily. Even when I looked up "lowfat" or "fat free" pesto, I got recipes with SOME oil in it. Well, not this one. It's similar to the recipe over on Oh She Glows, but I left out the lemon (which would have really helped!), and used three cloves of garlic. So, it's waaay garlicky, but I like it like that. I have the night off.
Garlicky Oil-Free Pesto
makes about 1 1/2 cups
3 cloves garlic, chopped
3/4 can of white beans (I used cannelini), drained and rinsed
1/4 avocado, chopped
3 oz. fresh basil, stems removed (reserve some for garnish)
handful baby spinach
1/2 cup walnuts
1 tbsp nutritional yeast
juice of half a lemon
fresh ground pepper to taste
In a food processor, purée garlic, beans, and avocado until smooth. Add basil, spinach, walnuts, nooch, lemon, and salt. Turn on the processor and blend, scraping the sides, for 5 second intervals. Start dribbling water into the machine until it reaches a spreadable consistency (I think I used about 1/3 cup, total). Season with pepper, toss with hot pasta or use as a sandwich spread.