| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Sauces | 3 | Servings | |
INGREDIENTS
| 1 1/2 | c | Fresh basil leaves |
| 2 | Cloves garlic; peeled | |
| 1/4 | c | Pine nuts |
| 1/4 | c | Nonfat parmesan cheese; fresh and grated |
| 1/4 | c | Lemon juice; freshly squeezed |
INSTRUCTIONS
Put the basil, garlic, pine nuts and Parmesan cheese in a blender or food processor. Turn the machine on and drizzle in the lemon juice. Continue to puree until a smooth paste is formed. Makes 3/4 cup pesto. Recipe By : In the Kitchen with Rosie Posted to MC-Recipe Digest V1 #297 Date: Mon, 11 Nov 1996 23:43:25 -0800 From: Kristine <ksimpson@cwo.com> Serving Ideas : Freeze unused portions for another time. NOTES : The original recipe called for regular parmesan cheese. I used non fat and it was fine.
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