HEALTHY PESTO
The following recipe was sent to us by Karen Borch, CVA sustaining
member. Not only it is healthy but it’s her own creation.
Blend in Blender
1 tablespoon nutritional yeast
1 tablespoon ground flax seeds
Rind and juice of 1 LARGE lemon
½ c. Parmesan Cheese –vegan type
4 Tablespoons Extra Virgin Olive Oil
Sea Salt or Lite salt to taste-or use Liqued Aminos
Mix in Large Bowl
1 LARGE bunch fresh basil-chopped fine
2-3 cloves garlic-chopped fine
1 (12-ounce) package silken tofu-mashed with pastry blender or fork
1 c. sautéed slivered almonds-chopped fine
Add ingredients from blender and toss until well mixed.
For variation, add 2 cups finely chopped FRESH spinach to be used
immediately for spaghetti or pizzas or lasagna
Your question and comments are welcome