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Herb Pesto (D/P, TNT)
Source: "Vegetarian Times 101 LowFat and Fast Meatless Recipes," Winter/Spring 1998
Yield: 3/4 cup

2 cups packed fresh herbs, such as basil, cilantro, flat-leaf parsley, mint or spinach or a combination of 2 or 3 (I have only used basil, but the others sound good too)
1-2 tbsp. fresh thyme, marjoram, oregano (optional)
1/4 cup olive oil
1/4 cup toasted pine nuts or walnuts (I've used both and both are good)
salt and pepper to taste
3 cloves garlic, pressed or minced
1/4 cup grated Parmesan cheese (optional--I don't add, but let diners add at the table)
water, as needed

Add all ingredients except water to food processor (I used a blender); puree.

For a smooth pesto, add water 1 tbsp. at a time until it reaches desired consistency. For a thicker chunkier pesto, do not add water. (I serve this over pasta--pasta was hot, but the pesto was not, and we think this is just fine. you don't need very much pesto per serving.)

Posted by Barbara Berner

Nutritional Info Per Serving: (one tablespoon) 60 cal; 1g protein; 6g fat; 1g carb; 0 chol; 92mg sodium; 1g fiber