Basil Pesto Lighter Version Recipes

LIGHTER PESTO

Steps:

• In a food processor, combine basil, walnuts, Parmesan, garlic, lemon juice, and 3 tablespoons water; season with salt and pepper. Puree until a paste forms.
• With motor running, add oil in a thin stream. Process until very smooth, about 1 minute.

LIGHTER BASIL PESTO

Steps:

• Chop basil, garlic, and pine nuts in a food processor. Add ricotta cheese to the basil mixture and process. Repeat with Parmesan cheese, olive oil, salt, and black pepper. Add vegetable broth and process until sauce is smooth. Add more broth if pesto is too thick.

BASIL PESTO - "LIGHTER VERSION"

Steps:

• Add nuts and garlic to blender and pulse until minced.
• Add olive oil, pulse a few time more.
• Add basil leaves, cheese, salt and blend until smooth.
• Scrape sides of blender as you go to make sure everthing mixes well.
• Serve with your favorite pasta.

SIMPLE GNUDI RECIPE (RICOTTA GNOCCHI)

Steps:

• Mix all of the ingredients together. The dough should be slightly sticky but you need to be able to handle it. Add more flour about a tablespoon at a time if the dough is too sticky to handle.
• Put in the refrigerator for about 20 minutes. Separate the dough into quarters to make it easier to work with. Pinch off a piece and roll into balls about 3/4 inch in size or so. You may need to use some flour on your hands to keep the balls from sticking.
• Some people prefer to make these in the same way that traditional gnocchi is made. In this case, roll each quarter of the dough into a snake. Cut those strips of dough into 1 inch long pieces.
• To cook it, bring water with a touch of salt in it to a boil and add the gnudi. The gnudi should begin to float on the surface of the water. When they do, continue to cook for 2-3 minutes and they should be done!
• An alternative to boiling is to pan fry the gnudi. This gives them a golden outer "crust" with the soft interio