<<I want to Thank everyone that responded to my pesto question. I guess that
means "NO" pesto for me. >>
Oh, no it doesn't!! :)
Pesto Genovese - FF
(adapted from Nutri-System Cookbook)
1 c. basil leaves, packed (not NOT use dried basil .. that's not pesto ;))
1 clove garlic, cut in small pieces
1 T. broth (recipe calls for 1 T. olive oil .. broth works)
1/2 T. water (maybe a little less .. gets a little runny without oil, can
always add more)
1/4 t. salt (a little less, my notes say)
1 T. FF parmesan
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.
Hope this helps,