Pesto-change-o! IC friendly pesto packs a flavorful punch

October 10, 2013

When following the IC friendly diet, figuring out how to flavor your food can present a challenge. Here are some ideas for pesto recipes that can jazz up anything from pasta to salads to sandwiches.

Try these mix and match variations:

GREENS:
Use one or any combo of fresh basil leaves, spinach leaves, arugula leaves, parsley leaves or watercress

CHEESE:
Combine with one or more types of IC friendly cheese like dry mozzarella or dry Monteray Jack or if tolerated Asiago, Manchego, Pecorino Romano and Parmigiano-Reggiano.

NUTS:
Add in one of these kinds of nuts. Try IC friendly almonds or cashews or walnuts or pine-nuts if tolerated.

3 PESTO STAPLES:
Finally blend in garlic, olive oil and a little sea salt.

For example:
SPINACH PESTO

2 cups fresh baby spinach rinsed and dried with stems removed

1/2 cup freshly grated dry mozzarella cheese

2 Tbsp cashews

1/2 tsp salt

1 peeled garlic clove, halved

1/3 to 2/3 cup extra-virgin olive oil

Add all ingredients except oil in a food processor or blender and pulse. Drizzle in olive oil gradually and blend until smooth.

Store in fridge up to one week, or freeze (before adding cheese) in ice cube trays up to two months (after defrosting stir in cheese). Makes 1 cup.

Adapted from Redbook Magazine Recipe by Barbara Chernetz

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