Friday, September 27, 2013

♥ pesto is the best-o!

i love me some good pesto--
but pine nuts are too expensive to 
justify making it from scratch.

which is why i must share with you
this fabulous recipe for edamame pesto-
which is packed with five times the fiber
and one-fifth the fat of regular pesto,
and an equally delicious flavor!

edamame pesto:
2 cloves of garlic, chopped
1 cup of packed basil leaves
1 package of frozen, shelled edamame-thawed
1/2 cup of vegetable broth
2 tablespoons of freshly squeezed lemon juice
1 teaspoon of olive oil
1/2 teaspoon of salt

1) place the garlic and basil in a food processor and pulse a few times.
2) add the remaining ingredients and blend until relatively smooth.
3) add a little more vegetable broth if it seems to stiff and set aside.

add the pesto to the following:

1 package of linguine
1 teaspoon olive oil
1 small red onion, sliced thinly
1/2 pound of mushrooms, sliced
2 cloves of garlic, minced
1 teaspoon of thyme
extra chopped fresh basil


1) put  on a pot of salted water to boil. cook pasta and drain.
2) saute the onion in oil for about 5 minutes. add mushrooms, garlic and thyme.
3) cover the pot and cook for 5 more minutes. 
4) add pasta to the pan and then add pesto. 
5) garnish with chopped basil. 
6) ENJOY!!

2 ♥ love notes.:

  1. I just bought a basil plant (I almost said pesto plant LOL!) and plan on making pesto eventually. I dislike that the in-store jars are always so expensive and usually include cheese.


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