"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pesto "Light" Recipe

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This recipe for Pesto "Light", by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, June 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cups basil leaves
2 tablespoons pine nuts
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
2 garlic cloves, peeled
1/2 cup grated Parmesan cheese
2 tablespoons grated Romano cheese

Directions:
Directions:
In food processor combine basil thru garlic-pulse until finely chopped. Mix in the cheeses-additional olive oil may be added to obtain desired consistency. Store in sealed container in refrigerator.

Personal Notes:
Personal Notes:
Pour a small amount of olive oil on top of pesto before refrigerating to avoid darkening.

 

 

 

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