pesto #2
- Categories
- Sauce
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 5 teaspoons | Basil; dried |
| 3 teaspoons | Parsley; dried |
| ½ cup | Fat-free parmesan cheese |
| 1 | Clove Garlic; quartered |
| ¼ cup | Walnuts |
| ¼ teaspoon | Salt |
| ¼ cup | Olive oil |
In a food processor, combine basil, parsley, parmesan cheese, garlic, walnuts, and salt. Cover and process with several on-off turns until blended. With the machine running slowly, gradually add oil and process to the consistency of soft butter. Serving Ideas : Toss pesto with pasta and serve.
NOTES : Divide into 3 portions and place in airtight containers for 2 days or freeze up to 1 month.
Date: Sun, 23 Jun 1996 09:33:09 -0500 From: matejka@... (Anita A. Matejka) Recipe By : Better Homes & Gardens, New Cookbook MC-Recipe Digest #125
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .
Similar recipes
- Arugula pesto
- Balsamic pesto
- Cilantro pesto #2
- Homemade pesto sauce
- Hot pesto
- Jalapeno pesto
- Noodles with pesto sauce
- Pesto #1
- Pesto 2
- Pesto chicken
- Pesto dip
- Pesto muffins
- Pesto pasta
- Pesto pasta salad
- Pesto potato salad
- Pesto risotto
- Pesto sauce #1
- Pesto sauce #2
- Pesto sauce #3
- Pesto sauce #4
Random recipe of the day
Calzone with four cheeses, eggplant and basil
Follow us
