Yep... another pesto. Call a doctor.
Recipe by It Doesn't Taste Like Chicken | Serves: 2 | Time: ~20 min
Ingredients
2 servings of pasta of choice (I need black bean pasta to cut carbs)
1/2 cup fresh basil
1/2 cup #cashews, raw or roasted
2 tbsp EVO
1 clove garlic
1 tbsp nutritional yeast
1 tbsp lemon juice
S&P to taste
Cherry tomatoes, if you want, but NOTE: tomatoes are high in potassium, some kidney patients should avoid
Instructions
Bring a large pot of water to a boil, and then cook the pasta according to the package directions. Drain and return the pasta to the pot.
Add the basil, cashews, olive oil, garlic, nutritional yeast, lemon juice, salt and pepper into a food processor. Pulse until everything is ground into a paste, but it still has a bit of texture, stopping to scrape the sides as needed.
Add the pesto to the pot with the pasta and toss until well combined. Serve hot with a few leaves of basil for garnish, if you feelin' fancy. Add those tomatoes if you're about it.
Journal
Food & Drink
6 glasses of water (aiming for 8 before bed)
2 cups of decaf
1 bowl kashi wheat biscuit cereal with cashew milk
Leftover curry
1/2 cup chickpeas mixed with sundried tomatoes
Cashew pesto
White wine with dinner
Exercise
5+ miles of walking (as always, most of those steps, I'm lugging a computer or groceries)
Weighty Matters
It ain't great, folks. I'm going to try making the meals from the first month I started this blog. That month I lost 10 lbs. If I don't lose an ounce. I'm going to a doctor.