Pesto

(from jcpenick’s recipe box)

“Traditional pesto is very high fat, unlike this low-fat version. This pesto has a wide variety of uses. Try it tossed with penne pasta, strips of grilled chicken, chopped fresh basil, and golden raisins, topped with chopped tomatoes and a touch of Parmesan and black pepper. It’s also excellent on hot or cold sandwiches.”

Source: Simply Natural: All-Time Favorite Recipes from the Kitchens of North America’s Best Natural Foods Restaurants. 1998. Les Sussman and Sally Bordwell. Original source: Pattie’s Quick and Light in Chicago, Illinois, “a downtown oasis for the health-conscious

Serves 8 people

Ingredients

  • 2 cups fat-free mayo
  • 1/4 cup chopped garlic
  • 2 cups water
  • 1/2 cup thawed frozen chopped spinach
  • 1 cup (8 ounces) grated Parmesan cheese
  • 1 cup packed fresh basil leaves

Directions

  1. In a blender, combine all ingredients, in batches if necessary, and blend until smooth. Store in an airtight container in a refrigerator for up to 3 days.

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