I checked out the Moosewood Low-fat Favorites cookbook from the library, and my favorite recipe so far is an oil-free pesto, which can be made with basil or cilantro. The "substitute" is tomatoes. I did drizzle a little good "finishing" oil over the pesto at the end, but this is purely optional and still uses far less oil (=saturated fat) than traditional recipes. This is a really easy recipe to remember, too.
Susan's Pesto (makes 1 cup)
1 cup well-packed fresh basil leaves (or cilantro leaves)
1 cup chopped tomatoes
1 garlic clove, pressed or minced
1 tablespoon toasted pine nuts
1/2 tsp salt
Pulse in food processor, scraping down sides from as needed.
We have used the cilantro pesto as a "dressing" for a black bean salad, as well as on a homemade pizza with corn, tomatoes, and pearl mozzarella.
