Susan's pesto

Yield: 1 Servings

Measure Ingredient
1 cup Well-packed basil leaves
1 cup Chopped tomatoes
1 Clove garlic; minced or pressed
1 tablespoon Toasted pine nuts (to toast; spread them out in one layer, on an unoiled baking sheet, and bake in a regular or toaster oven at 350 F for 3-5 minutes, until they slightly deepen in color)
½ teaspoon Salt

last night i cracked open my worn _moosewood restaurant low-fat favorites_ cookbook and found the most wonderful treasure. i'm not too sure that i'm supposed to post exact recipes (anyone?), but i'm giving credit to the authors. everyone should try this, it's fantastic!!! puree everything in a blender or food processor until smooth. the recipe said that it makes exactly the right amount for 1 pound of pasta. each 1-ounce serving contains 0.7 grams of fat. (i have NO idea how much 1 ounce of pesto is, maybe 1 or 2 tablespoons?) also, it keeps in the fridge for 3 to 4 days. i tossed it with whole wheat rotini, and i thought i had died and gone to heaven... Posted to fatfree digest V97 #187 by Anne Wolfley <wolfley@...> on Aug 22, 1997

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