Recipe - Balsamic Pesto

2 cup Packed fresh basil leaves
One half cup Fresh parmesan cheese;
grated
2 Cloves garlic; crushed
One half teaspoon Salt
One fourth teaspoon Ground black pepper
2 tablespoon Olive oil
1/3 cup Soft bread crumbs
2 tablespoon Balsamic vinegar

Combine basil, cheese, garlic, salt, pepper, oil and bread crumbs in food
processor. Pulse to combine. Add vinegar and process until smooth

Per serving: 88 Calories; 5g Fat (53% calories from fat); 1g Protein; 9g
Carbohydrate; 0mg Cholesterol; 257mg Sodium

NOTES : This unusual pesto is adapted from "The Balsamic Vinegar Cookbook"
by Meesha Halm. Mary Carroll is the author of the "No Cholesterol (No
Kidding!) Cookbook" and she cut back the amount of oil by substituting
bread crumbs as a thickener.

Recipe by: Mary Carroll St. Louis Post Dispatch

Posted to MCRecipe Digest V1 #892 by Lisa Minor lisa@cybermill.com on
Nov 8, 1997