Balsamic pesto

Yield: 6 Servings

Measure Ingredient
2 cups Packed fresh basil leaves
½ cup Fresh parmesan cheese; grated
2 Cloves garlic; crushed
½ teaspoon Salt
¼ teaspoon Ground black pepper
2 tablespoons Olive oil
⅓ cup Soft bread crumbs
2 tablespoons Balsamic vinegar

Combine basil, cheese, garlic, salt, pepper, oil and bread crumbs in food processor. Pulse to combine. Add vinegar and process until smooth Per serving: 88 Calories; 5g Fat (53% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 257mg Sodium NOTES : This unusual pesto is adapted from "The Balsamic Vinegar Cookbook" by Meesha Halm. Mary Carroll is the author of the "No Cholesterol (No Kidding!) Cookbook" and she cut back the amount of oil by substituting bread crumbs as a thickener.

Recipe by: Mary Carroll - St. Louis Post Dispatch Posted to MC-Recipe Digest V1 #892 by Lisa Minor <lisa@...> on Nov 8, 1997

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