Yield: 4 Servings
|5 teaspoons||Basil; dried|
|3 teaspoons||Parsley; dried|
|½ cup||Fat-free parmesan cheese|
|1||Clove Garlic; quartered|
|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, .