Diet Secrets of The Bible

 

 

 

 

 

Low Fat Pesto

Ingredients

  • 1 cup well-packed fresh basil leaves
  • 1 cup chopped tomatoes
  • 2 garlic cloves, minced
  • 1 tablespoon pine nuts
  • 1/2 teaspoon salt

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    Directions

    Toast pine nuts by spreading them on a baking sheet and baking them for 3-5 minutes in the oven at 350°. Set aside.

    Rinse and drain the basil leaves. In a blender or food processor, combine the basil, tomatoes, garlic, pine nuts, and salt and purée until smooth. Make sure you get all of the ingredients from the side of the processor into the blend.

    This recipe will serve approximately four helpings of pasta. If you’re not serving a family it will last in the refrigerator for 3-4 days. If you’re a single guy there isn’t a better thing you can say to a date than "Hey would you like to come over for dinner, I’ve made some low fat pesto that I’m anxious for you to try."

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    Copyright 2002, Dan Dodson