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  • Lightening up Pesto Sauce

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    7 posts, 6 voices, 1007 views, started Apr 9, 2009

    Posted on Thursday, April 9, 2009 by Cynthia Schmidt

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    • Diamond
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      Ambassador

      Pesto is loaded with fat. I came up with a trick to cut it down and still have a pesto sauce that even my Italian mom will eat.

      Pour a cup of white wine in a small sauce pan, get it to a rolling boil and reduce it by half.

      In a food processor, chop 2 cloves of garlic, add 2 T lightly toasted pine nuts and process until smooth. Add 2 C basil leaves and the juice of 1/2 lemon to keep the basil bright green. Process  and then add half of the white wine reduction. Add 1/2 C grated parmesan and while the machine is running, drizzle in just enough olive oil to emulsify and give it a smooth consistency.

      Toss with hot, cooked pasta and enjoy!

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