This sauce is an adaptation from one in Everyday Cooking with Dean Ornish. The color is not that of a traditional pesto but I found the flavor and texture remarkably similar. This recipe seems like extra work at first but once you start cooking lowfat on a regular basis many of these ingredients become standards in your refrigerator.
(6- 2 oz servings)
- 1 tomato, sliced ½” thick
- 1 medium sized yellow onion
- ½ cup canned or cooked white beans, rinsed
- 1 head of garlic
- 2 oz. fresh basil leaves
- salt, pepper and lemon juice to taste
Place sliced tomatoes on a parchment lined baking sheet. Sprinkle with salt and bake in 350F oven until a little wilted and lightly browned on edges, approximately 20-25 minutes.
Place whole onions in 375F-400F oven for 45-50 minutes until softened and caramelized on the outside. (In a pinch, whole onions can also be put in a microwave oven on high for 3-4 minutes. They will not be as caramelized but it is handy for making soups and/or sauces.). Cool thoroughly before handling.
Place one head of garlic in a baking dish and roast @ 350F for 45-60 minutes until softened. Cut off root end and squeeze paste out into a small glass or stainless bowl. You will only need a few teaspoons for this recipe but the remainder can be stored in a tightly wrapped bowl in the refrigerator for a couple of days.
Place all in the blender and blend until smooth, scraping down the sides thoroughly with a rubber spatula.
Per Serving: Calories: 31 Protein: 1gm Fat: 0gm
Carbohydrates: 6gm Sodium: 87mg