Tuesday, November 23, 2010

Rich Non-dairy Pesto

This dish is simple, indulgent, and classy all at the same time.  And if you put it over whole wheat pasta or brown rice with mushrooms and/or sun dried tomatoes, it's healthy, too.  I used good old white pasta in a lovely cork-screw shape that holds the sauce perfectly.
According to Parenting, Basil is a good source of magnesium, a mineral that works to maintain normal muscle and nerve function, keeps heart beats steady, supports a healthy immune system, and keeps bones strong.  Basil also has strong antioxident effects and may help your body fight off viruses.  My favorite argument in favor of basil: According to Juniper Russo of suite101.com, Basil has the same anti-inflamatory effects as medical marijuana.  I hope we can get all those benefits by consuming it close to raw.

Whip one pasteurized egg yolk in the food processor or with a hand blender and slowly add good quality olive oil.  Start drop by drop.  The total amount will depend on how much pasta and basil you have.  Switch to a blade attachment and add one grocery-store-size bunch or half a green-market-size bunch of well washed fresh basil.  Turn it on until the basil is finely chopped. Then pour it over your dish of choice: potatoes, fish, pasta, rice, fresh bread, a spoon...
Scared of raw eggs?  I added the sauce to the pasta while the pot and pasta was still very hot.  There were no leftovers to worry about.  And what's one egg yolk between four or five people?  Delicious, that's what it is!

Stay tuned: If I find a nice mortar and pestel, the first thing I plan to make is a tradition pesto made from pounding (not blending or chopping) basil, garlic, pinenuts, salt, and extra vergin olive oil.

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