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Hall Cook Book

Garlic & Basil Pesto

Category: Pasta/Rice / Submtd By: Betty Newberry

Yield: 8 Servings

Rick hates pesto and the garlic breath you get after eating it... I, on the other hand, love it! - betty.

1/4 Cup Pine Nuts	1/4 Cup Nonfat Sour Cream
2 Tablespoons Pine Nuts	1/3 Cup Parmesan Cheese
2 Large Bunches Basil Leaves	2 Tablespoons Parmesan Cheese
4 Cloves Garlic	1/3 Cup Olive Oil
1 Tablespoon Butter	16 Ounce Pasta, Cooked Al Dente

Toast 2 tablespoons of pine nuts in a non-stick pan over medium heat, stirring constantly.
Be careful not to burn them. Set aside.

Blend the 1/4 cup pine nuts, basil, garlic, butter, sour cream, 1/3 cup parmesan cheese, and olive oil in a
food processor until the mixture has the consistency of paste.
Mix the pesto sauce with hot pasta. I like to use radiatore, but this sauce is good with any pasta.
Sprinkle pasta with the 2 tablespoons of parmesan cheese and the toasted pine nuts.
Serve.

Per Serving: 333 Cal (49% from Fat, 13% from Protein, 39% from Carb); 11 g Protein; 18 g Tot Fat; 5 g Sat Fat; 9 g Mono Fat; 33 g Carb; 0 g Fiber; 90 mg Calcium; 3 mg Iron; 144 mg Sodium; 50 mg Cholesterol

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