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Pesto |
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Serves: 4 Print this RecipePreparation time: 20 minutes Standing time: 1 hour Serves: 4 Serving size: 2 Tbsp There are probably too many variations on this Genovese classic these days, but few cut the fat as effortlessly as this one. In the traditional version, oil, nuts, and cheese give body to the sauce (along with a lot of fat and calories). We’ve borrowed a technique from Spanish cookery, in which stale bread is used as a thickener instead. The recipe will sauce 1 lb of pasta; try linguine or spaghetti. 1 ounce crustless sturdy stale bread, cubed 2 cups packed basil leaves, washed and dried 3 cloves garlic, coarsely chopped 1 tablespoon extra-virgin olive oil 1/2 cup freshly grated Parmesan cheese 2 tablespoons toasted pine nuts Salt and pepper to taste 1. In a small bowl, combine the bread with enough water to nearly cover; let stand 10 minutes to soften. Squeeze out the water from the bread and set aside. 2. In a food processor or blender, combine the basil, garlic, and oil; process until finely chopped. Add the softened bread, 1/4 cup water, cheese, and pine nuts; process until nearly smooth, about 30 seconds. Season with salt and pepper. Let stand at room temperature at least 1 hour to blend flavors. Refrigerate, covered, for up to 1 day; bring to room temperature before using. Exchanges 1/2 Carbohydrate 2 Fat Calories 140 Calories from Fat 91 Total Fat 10g Saturated Fat 4g Cholesterol 14mg Sodium 280mg Carbohydrate 6g Dietary Fiber 1g Sugars 2g Protein 9g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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