Do you love the taste of pasta with pesto, but don’t want to consume so many calories? Have I got a dish for you. While a two cup serving of plain pasta (before the pesto is added!) has about 440 calories, a two cup serving of cauliflower is only 60 calories. Since the pesto flavor predominates anyway, you get the same flavorful satisfaction with fewer calories.
One of the best reasons for growing basil in the first place is so you can make fresh pesto. Be sure to grow several plants…it’s easy from seed. Pelleted Seeds Herb Basil Pesto Italian Large Leaf D944PA (Green) 100 Seeds By David’s Garden Seeds There are several recipes for pesto and like most things from the garden it is most delicious when fresh. Pesto is easy frozen, however, which is the next best thing. For today’s dish I’ve used two patties of the pesto we froze at the end of last summer.
1 Cauliflower head
Pesto – about 2/3 cup, fresh or frozen (recipe below)
3/4 cup Parmesan cheese
Salt and pepper to taste
2 or 3 cups fresh basil leaves
1/3 to ½ cup olive oil
2 cloves garlic chopped (this can be roasted for those who don’t like raw garlic)
(optional: ¼ to 1/3 cup walnuts or pine nuts)
If you’ve picked stems of basil from the garden, wash the leaves and remove them from the stems. Dry the leaves and put them in a food processor. Add the oil and garlic and puree until fairly smooth. Some people add nuts, some add cream, and others just add more olive oil and garlic. Try other greens along with the basil as well: spinach, pak choi, parsley, and kale, for example. Enjoy!