Spa Pesto from Golden Door (for your pasta or veggies)

[Guest guest]

Thought some folks might want this.

 

Brenda Adams

 

 

* Exported from MasterCook *

 

Spa Pesto (Golden Door Spa)

 

Recipe By : Michel Stroot,The Golden Door Cookbook,TorontoStar,98-july-6

Serving Size : 16 Preparation Time :0:00

Categories : Spa Food Pesto

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon pine nuts

1 teaspoon minced garlic

3/4 cup plain low-fat yogurt

1/4 teaspoon freshly ground black pepper

3/4 cup fresh basil leaves -- packed

 

1. In a non-stick pan, cook pine nuts over medium heat for 2 to 3 minutes,

until lightly browned. Shake pan to prevent sticking or burning. Transfer

to plate to cool. 2. In blender, combine pine nuts, garlic, yogurt, and

pepper. Blend until smooth. 3. Add basil and pulse, just to break up

leaves. Do not over-process or the pesto will look uniformly green. 4.

Serve immediately or cover and leave for up to 3 days. Stir well before

using. Makes 1 cup. Each tablespoon has 11 Calories and 0.5 g fat.

 

Serving Ideas : Toss with pasta, or use as sauce on sliced tomatoes.

 

Posted to TNT Recipes by " Ellen Pickett " <ellen on Jan 22, 1999

(was Gourmet Friday -- meaning that she hadn't tried the recipe) and passed

to Karen's Veg-Recipes list for Pasta Day by Badams, who hasn't tried the

recipe yet either.

 

 

 

- - - - - - - - - - - - - - - - - -