Perfect Pesto
by Missy Chase Lapine
Pesto is a pretty healthy sauce to begin with, but a few sneaky substitutions bump it into the all-star category. Vegetable broth knocks out half the fat of traditional pesto, and the extra green veggies will slip right under your kid's veggie-detecting radar screen.
This is a great lunch pail choice, since it can be served cold. Toss some whole grain pasta in the sauce, and place it in a plastic container for your little guy’s lunch.
Some other serving suggestions: Toss with any shaped pasta or spaghetti, add a dollop to soups, spread on whole grain bread topped with sliced tomato, or use as a cold sauce for simple grilled chicken, fish, or steak.
6 cups fresh basil leaves, rinsed and packed
1⁄2 cup vegetable broth
1⁄2 cup Green Puree (see Make-Ahead Recipe #3)
1⁄2 cup walnut oil or extra-virgin olive oil
Place the basil in the bowl of your food processor and pulse a few times. Add the walnuts, garlic, salt, lemon juice, vegetable broth, Green Puree, and a few grinds of pepper. Puree on high until smooth. With the processor running, slowly stream the oil through the processor’s feed tube. Add the cheese and puree for another few seconds. Use or store immediately. The pesto will keep in the refrigerator for 3 days, or in the freezer for 3 months. Before storing, cover the top of the container with a thin layer of olive oil to keep the pesto from oxidizing and turning brown.
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