How to Make "Fit for Life's" Pesto Genovese
- 1process pine nuts, basil, garlic and olive oil (reservin 2 tablespoons oil) in processer until minced. Makes 1/4 cup. cover with remaining oil and put in fridge until you are ready to use
- 2Cook spegetti noodles and drain reserving 1/2 cup of passta water.
Toss pasta with 1 tablespoon butter
- 3To use pesto.
For 12 oz pasta (2 portions)
Put 3/8 a cup of pesto in a sauce pan with the reserved water. Heat but do not boil. Stir until sauce just starts to boil,
serve over pasta. Males 2 servings
- 4Use left over sauce on veggies another day