This is a great twist on your standard pesto pasta sauce. Sometimes I add a little garlic to the recipe.
I've been looking for a low-carb, relatively low-fat, protein dish and here it is! I must admit, however, that what I made may not be very close to the original because I had to make alterations to lower the fat and especially the salt. Since the pesto mix counted for 400mg sodium per tablespoon, I decided to adapt it (only I didn't pay attention to the seasonings in it). This is what I did: instead of the mix, I used about 3/4 of a 5.5oz jar basil in water, 1/4 cup ground pine nuts, 1 cup skim milk, 2 large cloves of garlic, minced, 1 T. olive oil, 1T. corn starch in the hopes of thickening the sauce, and put all 1/4 c. Parmesan cheese into to sauce. I left extra Parmesan cheese out for family members to sprinkle on top. Everything turned out well except for the thin sauce but perhaps I could heat it before adding it to the mushrooms, tofu, and olives. I'm going to continue to "play" with this recipe using different milk, seasonings, etc. but will definitely make it again and again. (No one even noticed the tofu and since I didn't say it was in the meal, everyone was happy!) Thanks, Veronica! - 01 Apr 2002 (Review from Allrecipes USA and Canada)
Both excellent and easy. - 06 Sep 2004 (Review from Allrecipes USA and Canada)
I thought this recipe was very easy and very good. As long as you like all the ingredients it should work for you. I cooked recipe exactly as written with the exception of adding double the capers, because my family loves them. - 21 Nov 2003 (Review from Allrecipes USA and Canada)