red pesto- a safe way to do pesto....
#100658 - 08/23/04 02:57 PM
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khyricat
Reged: 08/05/04
Posts: 3612
Loc: Michigan
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I grew up on this in the summers....
1 pound of pasta- cooked
1 can crushed tomatoes
1 6 oz can tomato paste
lots of basil, some parsley, onion, garlic to taste...
basically- fine mince or food processor the spices like you would for pesto, but instead of mixing them in the oil and then tossing, mix them in the tomatoes, toss with warm pasta and serve. Good hot or cold.. I think I'm making it for the potluck on Fri night I almost forgot about going to... since that way I'm assured of a main dish I can eat.
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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you make it low in fat. I did the other day. I whirled basil, 1-2T olive oil, garlic, stock and lots of salt and pepper in a blender. I didn't miss the cheese or pine nuts. I put it over pasta with salmon and cherry tomatoes. 
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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I get jars of sun-dried tomato paste from the store and hardly miss my pesto at all! Plus black olive tapenade...yummmmm
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tapenade is wodnerful- need to get my hands on some again.. was going to ask if it was safe or not...
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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I just have quite a small amount with something soluble like pasta and I'm fine. But be careful - I seem to be able to tolerate higher-fat foods than a lot of you.
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How very simple!! I can see how this would be good as a cold pasta salad too!! THANKS!
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www.facebook.com/shell.marr
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oo, that sounds fabulous! would it be okay with other nuts? what about using a soy parmesan substitute? i have had, in the past, pesto made with just about every nut on the planet and it's all good, so that's why I ask. that, and i'm new. thanks!
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