Moosewood cook Susan Harville worked on a low-fat version of pesto until she scored with this one, which has a bright, fresh taste and almost no fat. We never tire of eating linguine with pesto, and this recipe makes exactly the right amount of pesto for one pound of pasta. Pesto is also good as a topping for baked potatoes or broiled fish, a dressing for steamed green beans or zucchini, a sandwich spread, and a flavoring for soups, stews, risottos, and omelets.
Susan’s Pesto is best served immediately, but it will keep refrigerated for 3 or 4 days.
- 1 cup well-packed fresh basil leaves
- 1 cup chopped tomatoes
- 1 garlic clove, pressed or minced
- 1 tablespoon toasted pine nuts*
- ½ teaspoon salt
- *To toast pine nuts, spread them in a single layer on an unoiled baking sheet and bake in a conventional or toaster oven at 350° for about 3 to 5 minutes, until just slightly deepened in color.
- Rinse and drain the basil leaves. In a blender or food processor, combine the basil, tomatoes, garlic, pine nuts, and salt and puree until smooth. You may need to stop several times to scrape the sides of the blender or processor bowl with a rubber spatula.
Reprinted from Moosewood Restaurant Low-Fat Favorites, 1996, Moosewood Inc., Clarkson N. Potter publishers