Basil Pesto with Linguini

I’ve always been told that basil grows like a weed outside.  That may be true for some, but I have had much better luck with those basil plants on sale at the supermarket for $3.  This recipe makes perfect use of your basil bounty, however you may acquire it.  Made with edamame, you won’t even miss the oil and Parmesan.  Tossed with whole wheat linguini or spaghetti, this pesto makes a healthy and protein-rich summer meal.

Basil Pesto with Linguini

2 cloves garlic, roughly chopped

1 cup packed basil leaves

16 oz. package shelled edamame, thawed

1/2 cup vegetable broth

2 tablespoons fresh lemon juice

1 teaspoon olive oil

1 teaspoon salt

2 tablespoons nutritional yeast

10 oz. whole wheat linguini or spaghetti

-Heat a large pot of salted water to boiling.

-Place garlic and basil  in the bowl of a food processor and several times to chop.  Add the remaining ingredients and blend until smooth, scraping down the sides of the processor bowl as needed.  If the pesto seems too thick, add a bit more vegetable broth until a smoother consistency is reached.

-Boil the pasta until al dente, about 5 to 8 minutes.  Strain.  Return the cooked pasta to the pot.

-Add the pesto to the pasta pot and stir to coat.  Serve immediately.

Serves 2 to 4

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