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Is that Spaghetti?

Posted Oct 01 2010 8:31am
So even though I didn't cook last night I still have a yummy dinner to post. Following my recent experience with spaghetti squash I needed to do something with the leftovers. So I decided to make some homemade pesto. And really, what's better than fresh pesto? Now recently I've been trying to keep my food healthy and on the lighter side. Well pesto isn't "light" pursey and I would be creating an injustice if I didn't follow my favorite pesto recipe to a T. So moderation was key here.

Pesto recipe
  • About 2 cups of basil leaves (take off the stems)
  • 3 cloves of pealed garlic cloves (I also like to roughly chop them so you don't get a mouthful of garlic)
  • 1 cup of olive oil
  • 1/3 cup of pine nuts or walnuts
  • 1/2 cup of Parmesan cheese
  • dash of salt and a dash of pepper at the end
Put all the ingredients into a food processor (I used a blender before I got the Cuisinart) and blend until creamy and there are no more chunks of basil or garlic.

This recipe is all natural and you really only need a little bit of pesto to make your dish sing.

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