2 cups fresh basil
1/4 to 1/2 half cup grated Parmesan cheese,
Kraft Parmesan cheese
4 tablespoons extra-virgin olive oil
4 to 5 tablespoons water or chicken broth
5 peeled garlic cloves or more if you like a lot
(You want the texture smooth but not too watery)
Mix in the magic bullet or other small food processor until pureed and the texture you like.
Extra virgin olive oil can be added but it will increase the fat content and for heart healthy people like me, this gives the flavor but not the fat of traditional pesto.
Add to minestrone soup, eggs, rice, crepes, breads, meatballs and the other thing you can think of.
Recipe and photos by Paulette L Motzko
Copyright Feb 2015