Thursday, December 23, 2010
Creamy Pesto Spread
First, you'll start out by making my Pesto recipe:
1/2 c. pinenuts, toasted (look below for toasting instructions if you are unfamiliar!)
1/2 c. fresh basil (I have to admit, sometimes I've been known to cheat on this step and just buy a tube of fresh basil...I just use the whole thing instead of rinsing and chopping...shhhh, don't tell!)
1/3 c. extra virgin olive oil
1 T. freshly smashed garlic (or again, cheat and use the tube!)
1 t. sea salt (this is where I made the mistake...the original recipe calls for 1/4 t.!)
1 t. lemon juice
-In a small saute pan toast 1/2 c. of pinenuts over medium heat. Toss or stir frequently, because they'll burn quickly. You'll know they're done when they're nicely browned, and you can smell them!
-Throw all these ingredients into a food processor, and mix until smooth and thick!
1 container + 1/2 c. Tofutti Better than Cream Cheese (yeah I know...that's a LOT of cream cheese, but trust me...it was a LOT of salt!!)
1/2 c. Tofutti Better than Sour Cream
-Blend in the food processor until smooth! That's it...SO easy!
-This actually makes quite a bit of the spread, so if you're worried you won't be able to find ways to use it, here are some helpful hints!
sandwich or wrap spread
on crackers topped with tomato and a balsamic reduction drizzled over it
on a toasted crostini
tossed with pasta and served cold (throw in some tomatoes, kalamata olives, artichoke hearts and roasted red peppers!)
-Need I go on?? If you come up with some creative ideas, let me know! I'd absolutely love to hear them!!
-Disclaimer: If you should happen to love this so much that you eat it all the time on everything, there is almost a 100% chance that you will gain some poundage! This is NOT my fault...I repeat...NOT my fault!