Pesto and Alfredo Sauces
Two recipes by popular demand: Pesto and Alfredo Sauce.
Alfredo Sauce
(adapted from VegWeb)
1 package lowfat silken tofu
3 tablespoon vegan margarine
1/4 cup vegan soy parmesan
2 tablespoons nutritional yeast
veggie broth
dash of nutmeg (optional)
salt and pepper to taste
Blend ingredients in food processor, adding enough vegetable broth to achieve the desired consistency. I think I use about 1/2 a cup. Then gently heat in a saucepan. Voila!
Pesto - rich version!
(from Vegan Planet)
2 garlic cloves, peeled
1/3 cup pine nuts, toasted
1/2 teaspoon salt
2 cups loosely packed fresh basil
1/4 cup extra virgin olive oil
Finely grind the garlic, pine nuts, and salt together in a food processor or blender. Add basil and process until minced. With the machine running, slowly add the olive oil in a steady stream through the feed tube until the pesto is blended into a paste.
Transfer to a bowl, cover tightly, and refrigerate until ready to use.
Comments
Have you ever frozen the alfredo sauce? Does it freeze well? Also, how much does it make? Say you were cooking for one, is the recipe amount you gave good for one meal or several? Have you ever added veggies to the alfredo sauce? I'm so inquisitive!
Posted by: Jen | February 4, 2006 02:17 PM
I've never frozen it before. I'm not sure how that would turn out... It might need to be blended again after thawing, though. As for how much it makes - it's enough for a pound of pasta, so you'll definitely have leftovers. And I love to toss veggies in it - last time I added broccoli. I've also put in peas and chopped cooked spinach. Sun-dried tomatoes would be really good, too.
Posted by: Lauren | February 6, 2006 09:28 AM