---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Garlic & Basil Pesto
 Categories: Pasta/Rice
      Yield: 8 Servings
 
    1/4 c  Pine Nuts
      2 T  Pine Nuts
      2 lg Basil Leaves
      4 ea Garlic
      1 T  Butter
    1/4 c  Nonfat Sour Cream
    1/3 c  Parmesan Cheese
      2 T  Parmesan Cheese
    1/3 c  Olive Oil
     16 oz Pasta,Cooked Al Dente

[Note: Rick hates pesto and the garlic breath you get after eating
it... I, on the other hand, love it! - betty.]
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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