Post by Lesley on Feb 21, 2005 18:59:55 GMT -5
Diet Pesto.
From Barbara Kafka’s Microwave Gourmet Lightstyle Cookbook. I make this at the end of the summer and freeze this in 2 tablespoon portions in an ice cube tray. This recipe makes 2 cups.
3 heads of garlic, separated into cloves, each clove smashed and peeled
1 ½ cups chicken broth
6 cups fresh basil leaves
3 tablespoons olive oil
1 ½ teaspoons kosher salt (less if using salted chicken broth)
Place garlic and broth in an 8 cup microwave safe container that is deep. I use a 2 quart Pyrex measuring cup. Cover tightly with microwave safe plastic wrap and cook at 100% for 14 minutes in a 650 to 700 watt oven. Prick plastic to release steam. Uncover and drain off any broth that remains. Scrape garlic into a food processor. Process until smooth and creamy. With the motor running, add the basil, then the oil and salt. Continue processing until smooth.
If you have a 400 to 500 watt oven, use only 1 head of garlic, ½ cup broth, 2 cups basil, 1 tablespoon oil, and ½ teaspoon of salt. Cook the garlic for 8 minutes.
Toss 2 tablespoons of the pesto with a serving of pasta. I usually thin the sauce out with about a tablespoon of the water the pasta was cooked in. I also stirred in about a tablespoon of soy parmesan.
From Barbara Kafka’s Microwave Gourmet Lightstyle Cookbook. I make this at the end of the summer and freeze this in 2 tablespoon portions in an ice cube tray. This recipe makes 2 cups.
3 heads of garlic, separated into cloves, each clove smashed and peeled
1 ½ cups chicken broth
6 cups fresh basil leaves
3 tablespoons olive oil
1 ½ teaspoons kosher salt (less if using salted chicken broth)
Place garlic and broth in an 8 cup microwave safe container that is deep. I use a 2 quart Pyrex measuring cup. Cover tightly with microwave safe plastic wrap and cook at 100% for 14 minutes in a 650 to 700 watt oven. Prick plastic to release steam. Uncover and drain off any broth that remains. Scrape garlic into a food processor. Process until smooth and creamy. With the motor running, add the basil, then the oil and salt. Continue processing until smooth.
If you have a 400 to 500 watt oven, use only 1 head of garlic, ½ cup broth, 2 cups basil, 1 tablespoon oil, and ½ teaspoon of salt. Cook the garlic for 8 minutes.
Toss 2 tablespoons of the pesto with a serving of pasta. I usually thin the sauce out with about a tablespoon of the water the pasta was cooked in. I also stirred in about a tablespoon of soy parmesan.
