Free Recipe Pesto Genovese – Ff
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Pesto Genovese – Ff Recipe
1 c Basil leaves, packed (not
-NOT use dried basil, that s
-not pesto ;))
1 Clove garlic, cut in small
-pieces
1 tb Broth (recipe calls for 1 T.
-olive oil .. broth works)
1/2 tb Water (maybe a little less
-.. gets a little runny
-without oil, can always add
-more)
1/4 ts Salt (a little less, my
-notes say)
1 tb FF parmesan
Pesto Genovese – Ff Preparation
(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, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Pesto Genovese – Ff?
If you know a better Pesto Genovese – Ff Recipe please comment below.