Pesto Without Oil

This recipe is from

(Serving suggestion: 'Pasta With Pesto' elsewhere on this website)


1/2 cup water
1/2 cup walnuts (1-1/2 ounces)
1/2 teaspoon minced fresh garlic
1 bunch fresh basil (30-40 large leaves, or about 2 ounces)
1 package (12-16 ounces) cooked pasta (spaghetti, fettuccini, vermicelli),
Optional: Additional walnuts grated on top for garnish).
Optional:  2 teaspoons lemon juice (fresh)
Optional:   chopped parsley, and/or fresh or dried herbs such as "Italian Seasoning." 


In a food processor, blend all ingredients until smooth (1 to 2 minutes), adding a bit of water as needed to thin. 


Stir into pasta.   With pasta, it's better with additional ingredients for flavor and texture, such as beans, chopped sweet (Vidalia) onion, and/or cooked veggies (as pictured).    

Or stir into rice,  or toss with steamed potatoes.  You can toss a wedge of potato with pesto before baking.

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published this page in Sauces 2013-09-08 13:52:02 -0400