Recipe – Alfredo Sauce and Cilantro Pesto

Alfredo Sauce

2 cups water

2 Tbsp. cornstarch or arrowroot powder

½ can of navy or great northern beans

2 Tbsp olive oil

½ cup cashews (optional)

4 Tbsp. lemon juice

1-2 tsp. salt

¼ of a medium onion

¼ cup nutritional yeast flakes

2 cloves of garlic

Put part of the water in a blender and add remaining ingredients. Blend until smooth and then add the rest of the water and blend again. Pour into a saucepan and cook until thick, stirring so it doesn’t stick to the bottom of the pan. Pour sauce over fettuccini pasta and top with a tablespoon of cilantro pesto. It may also be spread over pica crust and topped with pesto.

Cilantro Pesto

1-2 bunches cilantro; washed, ends removed

1 Tbsp. fresh lemon juice

1 Tbsp. fresh lime juice

1 Tbsp. olive oil

¼ cup walnut or pine nuts, lightly toasted

¼ tsp. salt

Place liquids in the blender adding cilantro, stem down. Pulse until somewhat smooth. Add nuts and salt. Pulse until desired consistency or up to 1-2 minutes for smooth pesto. Refrigerate up to 5 days or freeze. This will turn dark when frozen, but still good. For variety, you may substitute basil, sage or oregano for cilantro. Add jalapeno for spicy pesto and parmesan cheese substitute can be added if desired.