Basil Pesto

PESTO,

2 cloves garlic

12 cup fresh grated Parmesan cheese

134 cup firmly packed fresh basil leaves

14 cup fresh parsley leaves

3tablespoons slivered almonds or pine nuts

14 cup olive oil

14 to 13 cup 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 14 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.

TOPPINGS AND CRUNCHES

Mixed Pepper Pesto

1clove garlic

2tablespoons olive oil

1medium red bell pepper, seeded and cut into 112-inch chunks

1medium yellow bell pepper, seeded and cut into 112-inch chunks

14 cup loosely packed fresh basil leaves

13 cup grated fresh Parmesan cheese

14 teaspoon salt, if desired

18 teaspoon 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: 112 cups; 6 (14 cup) 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.

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KitchenAid 5 Speed Professional Blender manual Basil Pesto, Mixed Pepper Pesto, Toppings and Crunches

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