I’m still very much in the process of figuring out what makes my body happy. But I do know one thing… no matter how much I love dairy in all it’s many shapes, sizes and flavors, my tummy just does NOT feel the same way. So even though I “break the rules” and have some from time to time, I always pay the price for it. So more and more, I’m looking for alternatives to the foods I love that normally have dairy in them.
Pesto is typically made with basil, pine nuts, parmesan and plenty of oil. But when you try to avoid dairy, a main ingredient in that list has to go, leaving the resulting sauce or pesto somewhat lacking in flavor. But these days, chefs looking to push the envelope have changed what the word pesto actually means or represents. These days, it can be a broad range of sauces with nary a basil leaf in sight.
So I got into the kitchen and put on my creative hat. I wanted a nice pasta sauce to go over spaghetti squash spaghetti or zucchini noodles, but I didn’t want a basil pesto without the flavor of the cheese. It’s just not the same.
So I went with these ingredients listed below and the resulting sauce was actually pretty darn amazing! Excellent over spaghetti squash spaghetti!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- 2 medium red bell peppers
- 1/2 cup walnut pieces
- 1 cup olive oil, or other light flavored oil
- 4 medium garlic cloves
- 1/2 tsp. paprika
- salt to taste
Roast the peppers over a flame (see video).
Clean them properly and place in a food processor.
Add in all the other ingredients (except the salt which you add at the end) and blend until relatively smooth. You want a "pesto consistency". This should be somewhat thick.
Taste and add salt as needed.