INGREDIENTS

INSTRUCTIONS

1.  In food processor, combine basil, parsley, garlic and pine nuts.  Pulse
until finely minced.  Add cheese and process to blend.  With machine
running, drizzle oil through feed tube until desired consistency is
reached.
2.  Transfer to small bowl and cover with plastic wrap (press directly to
surface to prevent discolouring).  Alternatively, cover surface with thin
film of oil or place pesto right into plastic bag.  Store in fridge for up
to 1 week. Tip: If you only have curly parsley, use 1/2 cup
Per tbsp:
63    calories, 6g fat
To freeze pesto.  Prepare as above, omitting cheese and using smaller
amount of oil.  Place in freezer container, covering surface with film of
oil or in freezer bags.  Ice cube trays may also be used - once frozen,
transfer to freezer bag.  Will keep in freezer up to 6 months.  Thaw in
fridge, not in microwave.  Stir in cheese after thawing.  (Tip - to perk up
colour after thawing, stir in 2 tbsp chopped fresh parsley)
Variations. Instead of pine nuts, use other kind of nuts. Toast first to
enhance flavour. For lower-fat version, reduce oil to 1/4 cup and add 2 tsp
lemon juice and 1/2 cup chicken stock. Or, replace some of the oil with
sun-dried tomatoes. Use immediately. Use half Parmesan and half romano
cheese Use roasted instead of fresh garlic.
Contributor:  "Homemaker's" Sept 97 Preparation Time: 00:15
Posted to recipelu-digest Volume 01 Number 504 by Cathleen
<catht@interlog.com> on Jan 12, 1998

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