| 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
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