"fit for life's" pesto genovese

How To Make "fit for life's" pesto genovese

• 1

  process 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
• 2

  Cook spegetti noodles and drain reserving 1/2 cup of passta water. Toss pasta with 1 tablespoon butter
• 3

  To 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
• 4

  Use left over sauce on veggies another day
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