Lower Fat Pesto - cooking recipe

Ingredients

1 c. firmly packed fresh basil
1/2 c. torn fresh spinach leaves
1/4 c. grated Parmesan or Romano cheese
1/4 c. pine nuts, walnuts or almonds
2 cloves garlic, quartered
2 Tbsp. olive oil or vegetable oil

Preparation

In a blender container or food processor bowl, combine basil, spinach, cheese, nuts, garlic and 1/4 teaspoon salt.
Cover. Blend or process with several on/off turns until a paste forms. Scrape sides several times and blend well.
With machine running, slowly add the oil and 2 tablespoons water and blend until reaches consistency of soft butter.
Transfer to storage container, cover and refrigerate up to 2 days or freeze up to one month.
Makes 3/4 cup.
Contains 29 calories, 2 grams fat and 2 milligrams cholesterol.