Source: Renee Tougas, adapted from McDougall’s recipe archive

Preparation Time: 10 minutes
Servings: makes about 1/2 cup

I have an awesome lower fat pesto sauce. I got it from the McDougall newsletter and adapted it. I think the original was created by Jill Nussinow who teaches together with McDougall’s during their live in sessions and on their latest DVDs.

I love the taste of this and I have searched high and low for a good pesto since going oil free. We make this in the summer with the abundance of basil we get from our CSA share at a local organic farm.

You’ll notice it isn’t fat free, I’m not claiming it is. I doesn’t have any added oil, uses a moderate about of nuts instead.

• 3 cups coarsely chopped fresh basil leaves
• 2-3 tbsp pine nuts or walnuts
• 1/4 cup dry bread crumbs
• 3 cloves garlic minced
• 2 tbsp light miso (to taste)
• 2 tbsp nutritional yeast
• 1/4 to 1/3 cup water

Place everything except the water in a food processor. Pulse until finely minced. With machine running, slowly add water until desired consistency is reached.

Makes enough sauce for one cooked 16 oz. package of whole wheat pasta.

• If you don’t have all the basil you can substitute 1 cup flat leaf parsley for 1 cup of the basil.
• 1/4 cup of crumbled shredded wheat squares (the cereal) works great as the dry bread crumbs.
• Leftovers will keep in the fridge for a couple days but will turn brown. Best if eaten fresh.

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