Med Veg - Poor Man's Pesto

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I *think* this was embedded in 1 or 2 recipes already sent. But as a pesto

lover, I'm just making sure!

 

 

* Exported from MasterCook *

 

Poor Man's Pesto

 

Recipe By :Donna Klein

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cups loosely packed fresh basil leaves

6 tablespoons pine nuts

2 large garlic cloves -- (2 to 4)

3/4 teaspoon coarse salt, or to taste

6 tablespoons fruity extra-virgin olive oil

 

The name pesto derives from the thousand-year-old Ligurian tradition of making

this sauce in a mortar with a pestle. Traditional pesto Genovese almost always

includes a combination of Parmesan and pecorino Romano cheeses with the

following exceptions: when the pesto is to be stirred into soups or when the

household can't afford the cheese--expensive for some, even in Italy. No

matter. The following cheese-free recipe, adapted for a food processor or

blender, proves yet again that fruity green olive oil is the heart amd

garden-fresh basil the soul of good pesto. It produces a thick, rather creamy

sauce, which is thinned in most pasta recipes with a little pasta cooking liquid

or vegetable broth.

 

Combine the basil, pine nuts, garlic, and salt in a food processor fitted with

the metal blade or in a blender. Process or blend until the ingredients are

finely chopped, scraping down the sides of the work bowl as necessary. Add the

oil and process until smooth and creamy. If not using immediately, store

tightly covered in the refrigerator for up to two days, or place in ice cube

trays, cover tightly with plastic wrap, and store in the freezer no longer than

1 month for the best flavor.

 

Source:

" The Mediterranean Vegan Kitchen "

Copyright:

" 2001 "

Yield:

" 1 cup "

 

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Per Serving (excluding unknown items): 300 Calories; 26g Fat (72.9% calories

from fat); 13g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 4 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0