Guest guest Posted September 13, 2006 Report Share Posted September 13, 2006 Nancy asked for pesto recipes. Pesto is pretty calorific, but this one should be at the lower end, and is made with healthier fats: POOR MAN'S PESTO from " The Mediterranean Vegan Kitchen, " by Donna Klein 3 cups loosely packed fresh basil leaves 6 tablespoons pine nuts 2 to 4 large cloves garlic three-fourths teaspoon coarse salt, or to taste 6 tablespoons fruity extra-virgin olive oil Combine the basil, pine nuts, garlic and salt in a food processor or blender. Process or blen 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 one month (for best flavor). Makes about 1 cup. ~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~-~ from Maida Citizens for Pets in Condos www.petsincondos.org South Florida Vegetarian Events www.soflavegevents.net Quote Link to comment Share on other sites More sharing options...
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