Name: Pesto Genovese - Ff
Ingredients: 1 c Basil leaves, packed (not NOT use dried basil, that's not pesto ;)); 1 Clove garlic, cut in small pieces; 1 tb Broth (recipe calls for 1 T. olive oil .. broth works); 1/2 tb Water (maybe a little less .. gets a little runny without oil, can always add more); 1/4 ts Salt (a little less, my notes say); 1 tb FF parmesan

The Word of God tells us that Christ’s church is glorious... [But] today the glory of the church is thickly veiled. It is no exaggeration to assert that in the main it presents a picture of advanced decadence and extreme feebleness... Let it be said emphatically, the church is where the truth is. Sound doctrine always has been, is today, and ever will be the foremost mark of the true church. But who dares to assert that there is today in the churches a rising tide of interest in doctrine? By and large people do not go to church to learn about God from His infallible Word, but to be tranquilized. And that the glory of God is both the beginning and the end of common worship does not seem to occur to them.

R.B. Kuiper

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1	c	Basil leaves, packed (not NOT use dried basil, that's not pesto ;))
1		Clove garlic, cut in small pieces
1	tb	Broth (recipe calls for 1 T. olive oil .. broth works)
1/2	tb	Water (maybe a little less .. gets a little runny without oil, can always add more)
1/4	ts	Salt (a little less, my notes say)
1	tb	FF parmesan

INSTRUCTIONS

(adapted from Nutri-System Cookbook)
Combine all in food processor or blender until paste or the texture you
prefer. Makes about 1/2 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 1-1 1/2 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@earthlink.net (Katja) on Mar 31,
1997

A Message from our Provider:

“Can’t change? Jesus frees us”