Low Fat Oil Less Pesto Recipes

Steps:

• To toast pine nuts, spread them on an un-oiled baking sheet and bake in oven at 350 for about 3 to 5 minutes until just slightly deepened in color.
• Rinse and drain fresh basil leaves.
• In a blender or food processor, combine basil, tomatoes, garlic, pine nuts and salt, and puree until smooth.
• Have a rubber spatula handy to scrap down the sides of the blender as you process.
• Because there is no oil in this recipe, it takes a bit more coaxing to get the mixture smooth.
• Pesto is great served immediately, but can be refrigerated for 3-4 days.

Steps:

• 1.boil water for pasta.
• 2.start cooking the pasta and while thats cooking start on your sauce.
• 3.in a small sauce pan on low heat add the becel ,flour and chicken bouilion cube,stir until flour is dissolved.
• 4.next add your 1 cup of water,and turn the heat to medium,stri until bouillion is dissolved.
• 5.next add garlic,pesto,oregano,basil,parsley,salt and pepper.keep it on medium until your pasta is done cooking.
• 6.when pasta is cooked strain and dump into a big serving dish.Take the sauce of the heat and add the white wine to it,stir well.
• 7.pour the sauce over your pasta,add to your pasta the fat free sour cream,fat free cream cheese and skim milk.
• 8.mix everything well,you should have a very thin sauce.
• 9.add cherry tomatoes and basil, mix well and serve!

Steps:

• Combine stock and garlic and heat in the microwave on high for 5 minutes (or heat on the stove). Allow to cool.
• Chop basil in food processor. Add cooled stock, Parmesan cheese and pine nuts. Whirl until everything is finely chopped and blended.
• Meanwhile, cook pasta of your choice. Toss sauce with pasta. Serve with additional Parmesan cheese if desired. Use as a topping for fish, chicken or potatoes also. Makes 4 servings.

Steps:

• Put nuts, basil, spinach, garlic, cheese, lemon juice and pepper in a food processor.
• Puree.
• Gradually add mineral water until desired consistency is achieved.
• Salt to taste.
• Serve with pasta, grilled fish or chicken.
• Can be heated.

Steps:

• Toast the garlic in an 8" skillet over medium heat, shaking the pan occasionally, until fragrant and spotty brown, about 7 minutes. Transfer the garlic to a plate and let cool before peeling.
• Process the garlic, peppers, Parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoons salt in a food processor until smooth. Season with salt and pepper to taste.
• When tossing the pesto with pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto.
• This makes enough to sauce 1 pound of pasta.
• Note:.
• To make ahead, the pesto can be covered with a sheet of plastic wrap pressed flush against its surface and refrigerated for up to 3 days. Do not freeze this pesto.