Pesto genovese - ff

Yield: 1 Servings

Measure Ingredient
1 cup Basil leaves, packed (not NOT use dried basil, that's not pesto ;))
1 Clove garlic, cut in small pieces
1 tablespoon Broth (recipe calls for 1 T. olive oil .. broth works)
½ tablespoon Water (maybe a little less .. gets a little runny without oil, can always add more)
¼ teaspoon Salt (a little less, my notes say)
1 tablespoon FF parmesan

(adapted from Nutri-System Cookbook) Combine all in food processor or blender until paste or the texture you prefer. Makes about ½ cup.

(I only have numbers for recipe with olive oil, sorry) I usually triple this and sometimes use spinach for part of the basil, then freeze it in ice cube trays (without cheese, add when defrosted) and have a wonderful instant "flavor bomb" for pasta, to plop into soup for the last few minutes, spread on bread, etc. If you're not devoted to 0% fat, you can add 1-1½ T. pine nuts or walnut pieces .. doesn't have to be much ..

they're traditionally added almost as much for creamy texture as flavor.

I'm not a tee-totaller with olive oil and add a little because I love the flavor, but if you never use it, you won't miss it.

Pestos can be made out of most herbs, roasted red peppers, etc. Posted to fatfree digest V97 #043 by music_class@... (Katja) on Mar 31, 1997

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