Pesto, light? Pesto, reheatable? Pesto that holds at a buffet party without getting sticky? I would not have believed it if I hadn’t made this, twice. This is from my new American Heart Association Cookbook. Their name for it is Perfect Pesto, and it kinda is.
4 ounces fresh spinach leaves
1/2 cup firmly packed basil leaves (jam as many in there as you can, you want lots!)
1/2 cup firmly packed fresh parsley
1/4 chicken or vegetable stock (I used chicken stock for its almost-non-flavor. Veggie stock sometimes tastes pretty strong. Experiment and see what you like.)
2 tbsp pine nuts, toasted in your oven for a few minutes at 350
1/4 cup grated or shredded good parmesan
1 tbsp olive oil
2 cloves garlic, smashed
Salt and pepper to taste
Put everything but the salt and pepper in your food processor and whirl until smooth. If the pesto is too thick (which would be surprising), add some more stock or water 1 tbsp at a time.
Taste and correct the seasonings. Serve tossed with hot pasta and some more parmesan on top; red pepper flakes are also good. You could also add some cooked chicken or shrimp to make a heartier meal, and diced fresh tomatoes on top are pretty, tasty, and add more nutrition. Total fat just 5.5 grams; only 1 saturated.