Light pesto sauce


3 cups fresh basil leaves
1/2 cup freshly grated parmesan or romano cheese
6-10 cloves of peeled garlic*
1/2 lemon juice, preferably freshly squeezed
1/2 cup pine nuts

How to prepare

Put the basil, garlic, pine nuts, and grated cheese in a blender or food processor. Turn the machine on and slowly drizzle in the lemon juice. Continue to puree until a smooth paste is formed. Makes 1-1/2 cups of pesto.
(If you freeze the pesto in 1/4 servings (or any quantity you desire) you will have it handy whenever needed.)
* You may adjust the amount of garlic according to taste. If you are not sure, start with the smaller amount. Puree and taste. You may add additional garlic at this point if desired.

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