Don't have an account? To participate in discussions consider signing up or signing in
facebook connect
Sign-up, its free! Close [x]


  • okay Create lasting relationships with other like minded women.
  • okay Blogging, let your voice be heard!
  • okay Interact with other women through blogs,questions and groups.
  • okay Photo Album, upload your most recent vacation pictures.
  • okay Contests, Free weekly prize drawing.
  • okay Weekly Newsletter.

  • Lightening up Pesto Sauce

    Love it
    7 posts, 6 voices, 1017 views, started Apr 9, 2009

    Posted on Thursday, April 9, 2009 by Cynthia Schmidt


    • Diamond

      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!

      Love it


  • Lets Talk FOOD & Exchange Recipes View Group »

    Recipes, recipes, and more recipes...