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This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Pesto

Makes 1½ cups (1½ T. is 1 serving)

Calories: 31

Fat: 3 g

Protein: 1 g

Carbohydrate: 1 g

* Ingredients:

3 c. lightly packed fresh basil leaves, washed and dried

1/2 c. (3 oz.) freshly grated Parmesan cheese

1/3 c. olive oil

3 cloves minced garlic

1/4 c. walnuts or pine nuts

1/2 t. salt

* Directions:

Place all ingredients in blender or food processor. Process until
basil is finely chopped. Use pesto at once, or place in small jars
and add a thin layer of olive oil to each jar to keep pesto from
darkening. May be refrigerated for up to 1 week or frozen for
longer storage.

Try this sauce on pasta, hot vegetables (artichokes, green beans,
broccoli, carrots, cauliflower, eggplant, potatoes, peas, spinach,
tomatoes, or zucchini). Add to tomato-based sauces, mayonnaise, or
soups for a flavor treat.

 

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