Hall Cook Book
Garlic & Basil Pesto
Category: Pasta/Rice / Submtd By: Betty Newberry
Yield: 8 Servings

Rick hates pesto and the
garlic breath you get after eating it... I, on the other hand, love it! -
betty.
1/4 Cup Pine Nuts
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1/4 Cup Nonfat Sour Cream
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2 Tablespoons Pine Nuts
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1/3 Cup Parmesan Cheese
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2 Large Bunches Basil Leaves
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2 Tablespoons Parmesan Cheese
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4 Cloves Garlic
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1/3 Cup Olive Oil
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1 Tablespoon Butter
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16 Ounce Pasta, Cooked Al Dente
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Toast 2 tablespoons of pine
nuts in a non-stick pan over medium heat, stirring constantly.
Be careful not to burn them. Set aside.
Blend the 1/4 cup pine nuts, basil, garlic, butter, sour cream, 1/3 cup
parmesan cheese, and olive oil in a
food processor until the mixture has the consistency of paste.
Mix the pesto sauce with hot pasta. I like to use radiatore, but this sauce
is good with any pasta.
Sprinkle pasta with the 2 tablespoons of parmesan cheese and the toasted pine
nuts.
Serve.
Per Serving: 333 Cal (49% from Fat, 13% from Protein, 39% from Carb); 11 g
Protein; 18 g Tot Fat; 5 g Sat Fat; 9 g Mono Fat; 33 g Carb; 0 g Fiber; 90 mg
Calcium; 3 mg Iron; 144 mg Sodium; 50 mg Cholesterol
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