Yeah cool I searched through all the recipes. Some are downright strange and have things that shouldn't be in there, I like mine traditional. I have made it every summer for years and frozen it but now I have to switch recipes. I like the sound of this one.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 milliliters Garlic
2 cups Fresh basil; loosely packed -- wash, dry
4 Green onions -- cut 1" pieces
2 tablespoons Parmesan -- grated
1/8 teaspoon Ground black pepper
1 tablespoon Olive oil
1/3 cup Water
Start food processor, drop garlic into feed tube and process until chopped.=
Add basil, onions, Parmesan and pepper. Pulse on and off (about 6 times)=
until finely chopped. Pour in oil and water and process until mixed well,=
scraping down sides with spatula once or twice.
Makes about 3/4 cup. Use in Vegetarian Pesto Lasagna.
Really you could have more oil if you were putting it over pasta since that has enough calories to buffer the oil amount. And I don't think it really needs nuts.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Re: pesto pasta
