Basil Pesto recipe:

• 3 cups fresh basil leaves, packed
• 3/4 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1 cup extra virgin olive oil
• 3/4 cup pine nuts or walnuts
• 4 medium sized garlic cloves
• Salt and freshly ground black pepper to taste

Add all ingredients except for olive oil to food processor. Blend with pulsing motion for a minute and slowly add the oil in a steady stream to blend thoroughly. This makes 1 cup of fresh basil pesto which can be used over hot pasta or as a dipping sauce.

• 1 small pesto from refrigerator section of market (or see below)
• 1 cup cottage cheese
• 1 cup lite sour cream
• 1/2 cup grated Parmesan cheese
• fresh ground pepper to taste

Blend all in a food processor until smooth. Serve with bread sticks or any vegetable cold for dipping.

Basil Pesto recipe:

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves
• Salt and freshly ground black pepper to taste

Add all ingredients except for olive oil to food processor. Blend with pulsing motion for a minute and slowly add the oil in a steady stream to blend thoroughly. This makes 1 cup of fresh basil pesto which can be used over hot pasta or as a dipping sauce.