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MealMaster - Ansicht
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | Basil leaves, packed (not Not use dried basil, that's not pesto ;)) |
| 1 | Clove garlic, cut in small pieces |
| 1 Esslöffel | Broth (recipe calls for 1 T. olive oil .. broth works) |
| 1/2 Esslöffel | Water (maybe a little less .. gets a little runny without oil, can always add more) |
| 1/4 Teelöffel | Salt (a little less, my notes say) |
| 1 Esslöffel | Ff parmesan |
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(adapted from Nutri-System Cookbook)
Combine all in food processor or blender until paste or the texture you prefer. Makes about 1/2 cup.
(I only have numbers for recipe with olive oil, sorry)
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. If you're not devoted to 0% fat, you can add 1-1 1/2 T. pine nuts or walnut pieces .. doesn't have to be much .. they're traditionally added almost as much for creamy texture as flavor. I'm not a tee-totaller with olive oil and add a little because I love the flavor, but if you never use it, you won't miss it.
Pestos can be made out of most herbs, roasted red peppers, etc. Posted to fatfree digest V97 #043 by music_class@earthlink.net (Katja) on Mar 31,
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