Lean Pesto Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 cup: Fresh basil leaves, packed
1/3 cup: Parmesan cheese, freshly grated
1: Garlic clove, or to taste
1/4 tsp: Salt,
1/4 tsp: Pepper, freshly ground
1/3 cup: Chicken stock, preferably homemade
Directions:
In a food processor fitted with the meatl blade, combine the basil,
Parmesan Cheese, garlic, salt and pepper, and pulse until chopped. With
the machine running, gradually add the chicken stock through the tube,
scraping down the sides of the machine as needed, and process until smooth.
May be prepared up to 2 days ahead. Press a piece of plastic srap directly
on the surface of the pesto to discourage discoloration, and refrigerate.
Lindas Notes: To freeze, put in ice cube trays and freeze until hard. Pop
cubes out of trays and seal in zip-close bags, exhausting as much air as
possible. Freeze for up to 6 months at 0 F.
Serve over hot cooked pasta (thaw first if frozen) or toss a cube with
cooked vegetables. A cube makes a nice addition to soups, especially bean
soup.
From: _Mr. Pastas Healthy Pasta Cookbook_ by Rick Rodgers, from the
Library of Linda Shogren
Source from luhu.jp
Parmesan Cheese, garlic, salt and pepper, and pulse until chopped. With
the machine running, gradually add the chicken stock through the tube,
scraping down the sides of the machine as needed, and process until smooth.
May be prepared up to 2 days ahead. Press a piece of plastic srap directly
on the surface of the pesto to discourage discoloration, and refrigerate.
Lindas Notes: To freeze, put in ice cube trays and freeze until hard. Pop
cubes out of trays and seal in zip-close bags, exhausting as much air as
possible. Freeze for up to 6 months at 0 F.
Serve over hot cooked pasta (thaw first if frozen) or toss a cube with
cooked vegetables. A cube makes a nice addition to soups, especially bean
soup.
From: _Mr. Pastas Healthy Pasta Cookbook_ by Rick Rodgers, from the
Library of Linda Shogren
Source from luhu.jp