Hungry Girls Simply The Pesto Food

HUNGRY GIRL'S SIMPLY THE PESTO

Hungry Girl's Simply the Pesto image

From "Hungry Girl" newsletter. It's creamier than most pesto sauces and super-delicious! Here's the recipe and stats so you can whip up a batch...PER SERVING (1/4th of recipe, about 2 tbsp.): 68 calories, 5g fat, 228mg sodium, 3g carbs, 0.25g fiber, 0.5g sugars, 3g protein -- PointsPlus® value 2* . It's easier to blend if you double the recipe. (there is no cooking time but it's a required field.)

Provided by HisPixie

Categories Sauces

Time 6m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup fresh basil leaf
1/4 cup fat-free ricotta cheese
2 tablespoons reduced-fat parmesan cheese (grated topping)
2 tablespoons pine nuts
1 teaspoon olive oil
1 teaspoon garlic, chopped
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)

Steps:

Place all ingredients in a small blender or food processor, and blend/process until a smooth paste forms.
If you like, add additional salt and pepper to taste.
Refrigerate until ready to serve!

Nutrition Facts : Calories 42.2, Fat 4.1, SaturatedFat 0.4, Sodium 146, Carbohydrate 1.2, Fiber 0.4, Sugar 0.2, Protein 1

BASIC PESTO

Basic Pesto image

Traditionally pesto is made in a mortar and pestle and it takes both time and force to pound nuts, garlic, basil and oil into a creamy emulsified sauce. The food processor has certainly shortened the process, but it's still important to slowly stream in the oil to create a smooth, vibrant sauce. Stirring in the Parmesan cheese at the end will thicken the pesto a bit and add extra seasoning.

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield about 2 cups of pesto

Number Of Ingredients 6

Ingredients

8 cups packed fresh basil
1/2 cup pine nuts, toasted
2 to 4 cloves garlic
Kosher salt
1 cup extra-virgin olive oil
1/2 cup finely grated Parmesan cheese

Steps:

Pulse the basil, pine nuts, garlic and 1/2 teaspoon salt in a food processor or blender until the basil is finely chopped.
With the machine running, gradually add the olive oil and puree until emulsified. Stir in the Parmesan. To store, transfer to a container, cover and refrigerate up to 5 days.

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