Pesto #2

Yield: 4 Servings

Measure Ingredient
5 teaspoons Basil; dried
3 teaspoons Parsley; dried
½ cup Fat-free parmesan cheese
1 \N 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, .

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