Condiments
Pesto Genovese
Prep Time
15 min
Cook Time
30 min
Servings
4
Calories
150
A delicious Condiments recipe from the FatFree archive.
Ingredients
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
(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
Instructions
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.
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.
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Nutrition Facts
Per Serving (4 servings)| Calories | 150 |
| Protein | 3,00 g |
| Carbohydrates | 25,00 g |
| Fat | 2,00 g |
Category
CondimentsRelated Recipes
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