Thursday, August 6, 2009

Pesto....a little healthified...

FINALLY I have something from my garden!!! With 4,000 days of rain, it did a job on everything growing around here. You would think rain would be good....but not gallons at a time. 
Anyway, I went up to prune my basil back today and took the clippings and made pesto. I love pesto. But I have to de-salt things, so I did the best I could.

Here's the basil, washed and in the food processor. Recipe calls for 3 handfuls. (very precise)
I had 4 1/2 handfuls, so I used it all.

Then add 3 tsps. minced garlic.

Turn on the 30 year old processor and pulverize the contents.

Then add 2 handfuls of walnuts.
The recipe then calls for 1/2 to 3/4 C Parmesan Cheese. Here is where the salt is, so I only put in 1/4 C AND I used low-fat Parmesan Cheese.
Pulverize again.
Now drizzle 1/4 C of extra virgin olive oil SLOWLY into the bowl while processing.
Voila! Pesto.
This is how much it made. 

BTW, I am not happy with the Dannon yogurt company. I eat a coffee yogurt for lunch EVERYDAY, and I do mean, every day, (ask Birdman) and I have for over 25 years. For some reason they decided not to put the plastic covers onto the yogurts anymore. They just use a heavy duty foil instead. BUT now I have no covers to use to cover stuff like this. 

I don't know what they were thinking.

PESTO,  with healthier version notes.
-Fill processor with 3 good handfuls of basil.
-Add 3 tsp. minced garlic. Process.
-Add 2 handfuls of walnuts. (or Pine Nuts)
-Salt and Pepper to taste. (I only put pepper in)
-1/2 to 3/4 C grated Parmesan Cheese. (I used low-fat and I only used 1/4C)
-1/4 C plus 1/8 C oil ( I used 1/4 C Extra Virgin Olive Oil)
Slowly pour the oil into the processor while it's processing.

Toss with any cooked pasta. I like it on bow-tie pasta, or thin spaghetti.
Or use on a pizza instead of pizza sauce.

I hope you enjoy it.