Recipe - Pesto Genovese - Ff

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

(adapted from NutriSystem Cookbook)

Combine all in food processor or blender until paste or the texture you
prefer. Makes about One half 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 11 One half 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 teetotaller 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