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From:	Deborah (Recipes.vegsource.com)
Subject:	Presto, Pesto!
Date:	August 3, 2010 at 9:41 pm PST

In Reply to: Re: Basil posted by susan on July 31, 2010 at 10:04 am:

PESTO RECIPES

Basic Pesto

1 cup fresh basil leaves
1/4 cup fresh parsley (optional)
1 - 4 cloves garlic, peeled
1/2 cup pine nuts, pistachio nuts, cashews, walnuts, or other nuts
1/3 cup olive oil
1/4 - 1/2 cup soy Parmesan (optional)

In a food processor, or minichopper, finely chop greens, garlic,
and nuts together.
Slowly add oil in a thin stream. Blend well.
Gradually add cheese, and stir until blended.
Toss mixture into hot, cooked pasta, and serve immediately.

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Pesto

2/3 cup (packed) fresh basil leaves (no stems)
1/2 cup pine nuts, walnuts, or other soft nuts
3 cloves garlic, peeled and minced
1/3 cup olive oil
1/2 cup grated soy Parmesan optional)
2 Tbs water
Salt and pepper

Put basil, nuts, and garlic in food processor or blender,
and process until finely chopped.
With machine running, slowly add the olive oil in a thin stream.
Add the cheeze, and salt and pepper to taste, and process briefly to combine.
Thin with the 2 Tbs water.
Toss with hot, cooked pasta.

----

Pesto (no Cheeze)

1 cup fresh basil leaves
1/4 cup fresh parsley (optional)
1 - 4 cloves garlic, peeled
1/4 - 1/2 cup pine nuts or pistachio nuts
1/3 cup olive oil

In a food processor, or minichopper, finely chop greens, garlic, and nuts
together.
Slowly add oil in a thin stream. Blend well.
Toss mixture into hot, cooked pasta, and serve immediately.

----

Avocado Pesto

Substitute mashed avocado for the olive oil
in any of the above recipes.
Serve immediately after preparing.

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Spinach Pesto

1 cup spinach leaves
1/4 cup fresh basil
1 - 4 cloves garlic, peeled
1/4 - 1/2 cup pine nuts, walnuts, pistachio nuts, or other nuts
1/3 cup olive oil
1/4 - 1/2 cup soy Parmesan, or 1/4 cup nutritional yeast (optional)

In a food processor or minichopper, finely chop greens, garlic, and nuts
together.
Slowly add oil in a thin stream. Blend well.
Gradually add Parm or nutritional yeast until well-blended.
Toss mixture into hot, cooked pasta, and serve immediately.

----

Sunflower Seed Pesto

4 cups loosely packed basil
1 cup hulled raw sunflower seeds
4 garlic cloves, peeled
1/2 tsp salt
1/2 cup olive oil

Mix all ingredients in food processor until mixture is smooth.

----

Lowfat Pesto

2 cups chopped fresh basil leaves
1 cup chopped fresh parsley
1/4 cup toasted breadcrumbs
2 cloves garlic, peeled and minced
3 Tbs miso
1/4 - 1/3 cup water
2 Tbs grated soy Parm or nutritional yeast (optional)

In food processor, put everything except water.
Pulse until finely minced.
With machine running, slowly add water until desired consistency is reached.
Serve immediately over pasta.
Do not store.

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