Great flavor and low in fat. Nice way to go!
Pesto con i dadi ed i fiocchi del lievito (Italian)
Makes 1 1/2 cups (300 ml)
2 cups (500 ml) fresh basil
1/2 cup (125 ml) each: organic nuts (walnuts, cashews, etc.) and parsley
1/4 cup (60 ml) each: yeast flakes, lemon juice, and a nut butter
2 medium chopped garlic cloves
2 Tbs. (30 ml) olive oil
1/2 tsp salt
pinch of black pepper
1 tsp. (5 ml) teff*
1. Mix all ingredients in a blender until smooth.
2. Add a little more water if necessary.
3. Refrigerate up to two days.
4. Serve over any pasta dish.
*See "Nutritional Information" article "Teff".
-modified from David's Vegan Home Cooking
