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2 cloves garlic
1⁄2cup fresh grated
Parmesan cheese
13⁄4cup firmly packed
fresh basil leaves
1⁄4cup fresh parsley
leaves
3 tablespoons slivered
almonds or pine nuts
1⁄4cup olive oil
1⁄4to 1⁄3cup reduced-
sodium chicken
broth
Place garlic in blender jar. Cover and blend at STIR
until minced, about 5 to 10 seconds.
Add basil, parsley, and almonds, Cover and blend
at STIR. With blender running, add olive oil and 1⁄4
cup chicken broth. Blend until thoroughly mixed,
about 45 seconds to 1 minute; scrape sides of
blender jar. Add remaining broth, if necessary.
Blend at CHOP for 30 seconds. Serve on pasta,
pizza, chicken, or seafood.
Yield: 1 cup; 8 (2 tablespoons) servings.
Per serving: About 111 cal, 4 g pro, 2 g car,
10 g fat, 5 mg chol, 127 mg sod.
Basil Pesto 1clove garlic
2tablespoons olive oil
1medium red bell
pepper, seeded and
cut into 11⁄2-inch
chunks
1medium yellow bell
pepper, seeded and
cut into 11⁄2-inch
chunks
1⁄4cup loosely packed
fresh basil leaves
1⁄3cup grated fresh
Parmesan cheese
1⁄4teaspoon salt, if
desired
1⁄8teaspoon pepper
Place garlic in blender jar. Blend at STIR until
minced, about 5 to 10 seconds. Add all remaining
ingredients. Blend at CHOP until thoroughly mixed,
about 15 to 25 seconds; scrape sides of blender jar,
if necessary. Serve on pasta, pizza, chicken, or
seafood.
Yield: 11⁄2cups; 6 (1⁄4cup) servings.
Tip: Bake 12-inch pizza crust at 425°F about
5 minutes. Remove from oven and spread with
pesto. Add cheese, cooked meat, and other favorite
toppings. Return pizza to oven and bake at 425°F
about 5 minutes, or until cheese is melted and
crust is golden brown.
Per serving: About 58 cal, 1 g pro, 2 g car, 5 g fat,
2 mg chol, 40 mg sod.
Mixed Pepper PestoPESTO, TOPPINGS AND CRUNCHES