quick and easy BY ELISA BOSLEY | PHOTO BY JOE LAVINE Fresh pesto
ENLIVEN VEGGIES, PASTA, AND MEATS WITH EASY-TO-MAKE MIXTURES
Basil Pesto Makes ¾ cup prep 10 minutes
The classic. Increase or decrease each ingredient according to your taste. When you’ve got a bumper crop of basil, make and freeze extra in small zip-top bags or ice-cube trays to add a burst of flavor to marinara sauces, soups, and stews.
2 cups fresh basil leaves
¼ cup pine nuts, raw or lightly toasted
2-4 cloves garlic, to taste ¼ teaspoon salt 1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil, or to taste
¼ cup freshly grated Parmesan or Romano cheese, preferably a mix
1. Place all ingredients except cheese in a blender or food processor and process until smooth. Transfer mixture to a medium bowl and stir in cheese. Serve, or refrigerate for up to 3 days. (Cover with a thin layer of olive oil to prevent browning.)
PER SERVING (1 tablespoon): 33 cal, 4g fat (2g mono, 1g poly, 1g sat), 1mg chol, 1g protein, 1g carb, 0g fiber, 76mg sodium
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september 2012 | deliciousliving 31
FOOD STYLIST: BETH HAWKINS, STYLIST: MACKENZIE WILLBANKS
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