I haven't actually used a recipe for the pesto in a long time. I just throw six ingredients into the blender and add more or less, to adjust the taste. The six ingredients are:
1. basil leaves 2. chopped garlic 3. chopped pecans (I know you're supposed to use pine nuts, but pecans are easier to find and a perfectly adequate substitute, in my opinion) 4. olive oil 5. chicken broth (I use water mixed with Wylers crystallized bouillon--the point is to use more broth and less olive oil, to lower the fat content) and Parmesan cheese
Throw it all in a blender and puree it to the consistency you want. Then I drape a ziploc baggie open over a measuring cup, pour the pesto in, seal the baggie, and throw it in the freezer.
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1. basil leaves
2. chopped garlic
3. chopped pecans (I know you're supposed to use pine nuts, but pecans are easier to find and a perfectly adequate substitute, in my opinion)
4. olive oil
5. chicken broth (I use water mixed with Wylers crystallized bouillon--the point is to use more broth and less olive oil, to lower the fat content)
and
Parmesan cheese
Throw it all in a blender and puree it to the consistency you want. Then I drape a ziploc baggie open over a measuring cup, pour the pesto in, seal the baggie, and throw it in the freezer.