Easy and fast to prepare fresh “Pesto” can be use in many dishes. Make a big batch of fresh “Pesto” divide into portions and freeze. VOILA!
1 cup of fresh basil leaves
3 garlic cloves
1/2 cup pine nuts
1/2 cup extra virgin olive oil (for a low fat recipe use 1/4 cup of olive oil and 1/4 cup of vegetable broth)
1/4 Tsp. red chili crushed pepper (optional)
1/4 cup grated Parmesan cheese (For vegans- soy Parmesan)
Salt & pepper to taste (for a low sodium recipe use a salt-free seasoning)
Place all the ingredients in a food processor and blend until finely chopped
Serve on top of pasta, potatoes, vegetables, rice or try to add a teaspoon of the “Pesto” on each serving of a “Minestrone” soup (Italian vegetable soup).
“Pesto” can also be used as a dressing for salads.
“Pesto” can be made with other herbs such as: cilantro or parsley.