Date: Mon, 31 Mar 1997 11:28:02 -0800
From: music_class@earthlink.net (Katja)
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
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 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.
Pestos can be made out of most herbs, roasted red peppers, etc.
kwlacto lacto