Dairy-Free Spinach and Basil Pesto Sauce - dummies

Dairy-Free Spinach and Basil Pesto Sauce

By Suzanne Havala Hobbs

This flavorful dairy-free sauce omits the parmesan cheese usually found in pesto and uses miso, a savory fermented soy product, and nutritional yeast instead. This sauce is great for pasta, spreading on sandwiches, and for a change of pace-tossed with steamed vegetables.

Miso and nutritional yeast can be found at a natural food store.

Preparation time: 20 minutes

Yield: About 1 cup of pesto (which will cover 4 servings of pasta)

2 cups of loosely packed fresh spinach leaves, stems removed

2 cups of loosely packed fresh basil leaves

1/2 cup loosely packed fresh parsley

1/4 cup toasted pine nuts

3 cloves of garlic, peeled

1/2 cup extra-virgin olive oil

2 tablespoons water

3 tablespoons white or red miso

3 tablespoons nutritional yeast (optional)

Freshly ground black pepper to taste

  1. In a food processor, chop the spinach, basil, parsley, pine nuts, and garlic.

  2. Add the olive oil, water, miso, and nutritional yeast (if desired). Continue to process to make a smooth paste. Add black pepper to taste.

For a milder garlic flavor, first sauté the garlic in a dry skillet until the papery skin is splotchy brown and the garlic is softened. Next, cool and peel the garlic, place in food processor, and follow the recipe.

Per serving: Calories 327 (287 from Fat); Fat 32g (Saturated 4g); Cholesterol 0mg; Sodium 370mg; Carbohydrate 8g (Dietary Fiber 2g); Protein 4g.