Just minutes from garden to mouth! In no time you can be devouring this luscious cheese-free, oil-free PESTO made with basil, roasted red peppers, garlic, lemon, white beans and nutritional yeast—a fresh pesto sauce for pasta, spread on bread/wrap, salad dressing, or dip. Top it off with a tasty bruschetta of chopped tomatoes, garlic and balsamic! Enjoy!
1 12-oz jar roasted red peppers in water, drained
1-3 cups packed fresh basil leaves
1-3 cloves garlic
1/3 cup pine nuts or walnuts toasted (optional)
1 can white beans rinsed and drained
1/3 cup nutritional yeast
Juice of 1/2 lemon
Vegetable broth or water to bring mixture to desired consistency
Salt to taste
Blend together all ingredients into smooth paste/sauce in food processor.
Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email firstname.lastname@example.org.
For more information on plant-based eating go to greetplantbased.blogspot.com.