My neighbor Barb is one of the reasons I’m vegan. She and her family have been low-fat vegan for a while and finally convinced Michael and I to give it a try. We did, we’re more healthy, we love it! Low-fat vegan cooking is a whole new beastie, when you’re used to olive oil and cheese and eggs. Barb is my go-to girl when I have questions like, “but how do you saute?” I love basil and make pesto every summer to preserve that lovely summery flavor all winter. But pesto has cheese. And oil. So, I went to Barb with a “but how do you…” question and of course, she had the answer. So yummy, so fresh. And an added bonus–no nuts! Barb’s allergic to tree nuts, so naturally, she makes her pesto without them. How could it be yummy without oil and cheese and nuts?! See for yourself:
Here’s what you’ll need:
- 8-12 cloves of garlic, depending on the size and how much you like garlic, minced
- juice of 2 limes (2/3 cup)
- juice of 1 lemon (1/2 cup)
- garlic salt to taste, or just regular salt–again, depends on your garlic tolerances 🙂
- 1 bag (16 oz) frozen corn, thawed
- black pepper to taste
- enough fresh basil to fill your processor
Place everything in the bowl of a food processor with the chopping blade in place.
Process until smooth, scraping down sides as needed.
To freeze for later, place 1/2 cup pesto into containers–I use snack size ziplocs and then place them into a labelled freezer bag.
Or, enjoy right away: on pasta, with crackers, with veggies, on a yummy garden-fresh tomato….
What do you like to eat pesto with?