Wednesday, August 6, 2008

Pesto Alfreda Sauce

i'm slacking with the photos here! i need to fix that.

we have a very wonderful basil plant this year, and for awhile, it was growing like crazy. when i decided to try and make a pesto, i realised i simply couldn't stomach all of the oil that usually goes into it. (won't you be glad when i can finally stop cooking low-fat and stop catering to my gall bladder?) so i decided to try my hand at an alfredo sauce with a basil twist.


1/4-1/2 cups Earth Balance margarine (your preference, more or less)
2 cups soymilk
1 package Extra firm tofu (Mori-nu)
a handful of fresh basil leaves
2 tbsp onion powder
2-3 tsp garlic powder
1-2 tsp sea salt
1 tsp fresh black pepper
pinch of nutmeg
3 tbsp arrowroot powder
1 tbsp nutritional yeast


melt the margarine over med-low/med heat in a medium sauce pan. while it's melting, blend the tofu in a food processor with the basil leaves and all remaining ingredients until smooth and creamy (and green). add to the melted margarine and continue to heat until thick and saucy.

this was great on pasta, but also on a "white" (or green) pizza later in the week. next time i make it, i may omit the basil, or cut it in half. it was a little powerful with tofu basil ricotta on top, and i've learned too much basil isn't always a good thing. still, it was really delicious, and it was awesome to prove that dairy is not required to make a delicious creamy sauce like this.

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