Recipes I Discovered, Had Time to Prepare, Had Time to Enjoy, & Someone Else Liked As Well!

PESTO from EVERYDAY FOOD, a significant little Martha Stewart Magazine
Basic Basil Pesto

coarse salt & ground pepper

1 peeled garlic clove (more as desired)

¾ c. toasted pine nuts 

3 c. packed fresh basil leaves (and stems) 2 ½ ounces

½ c. extra-virgin olive oil

¼ c. freshly grated parmesan

On a cutting board, sprinkle ¼ t. salt over garlic and roughly chop.  Using a flat side of the knife blade, crush mixture into a paste.  Add to a food processor (blender?) with pine nuts, basil, & 1 T. oil.  Pulse until ingredients are finely chopped.  With machine running, add remaining oil in a slow steady stream.  Add Parmesan and pulse to combine.  Season with salt and pepper.  (try walnuts, pecans, or pumpkin seeds in place of pine nuts)

I used more olive oil and adjusted all ingredients to my liking…..you should too!  I think pesto is personal. 

Pesto Yogurt Sauce (This was loved by all!)

In small bowl, mix together ½ c. basic basil pesto & 1 ½ c. low-fat Greek yogurt.  Season with coarse salt and ground pepper.  Serve as a dip for vegetables or toss with warm boiled potatoes, or cooked shredded chicken to coat.  (I am a big fan of rotisserie chickens.)