Creamy Lowfat Pesto
4 garlic cloves, unpeeled
3 cups fresh basil leaves, stems and buds discarded
1 oz parmesan cheese (about 1/2 cup), grated
1/4 c part-skim ricotta cheese
1 shallot, minced (about 3 tablespoons)
2 tablespoons extra virgin olive oil
salt and pepper
-Toast the garlic cloves in a small skillet over medium heat. Shake the pan occasionally until the color of the cloves deepens slightly--about 7 minutes. Transfer to a plate, cool, peel, and mince.
-Place the basil leaves in a big ziplock bag. Pound the bag with a meat pounder or a rolling pin until all of the leaves are bruised. (This step helps to release even more of the basil's flavor.)
-Process the garlic, basil, cheeses, shallot, oil, and 1/2 tsp salt in a food processor (or 3 cup food chopper) until smooth. Transfer to a bowl and season with salt and pepper to taste.
-This is enough to coat about 1 pound of pasta.
-We LOVE this on whole wheat pasta with grilled chicken breasts that have been marinated in balsamic vinaigrette (any brand will do but we love Newman's Own), grilled, cooled slightly, and cut into strips.
2 comments:
thanks for the recipes, and thank you for the updates (a few posts back)
I have been thinking about what your counselor said about how babies are placed through connections. So we added a link to your adoption website on our blog... (and your family photo, hope you don't mind) I don't know if anything will come of it, I have just been feeling like I should... good luck!
Aaaaaaahhhh.
At last. :)
I'll let you know how it turns out ala Anthony.
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