Low-Fat Pesto

* Note: To clean basil, fill the sink with water and add basil. The dirt will sink to the bottom. Dry in a salad spinner.

Ingredients:

1 to 2 cloves garlic
2 cups cilantro
1 tsp. Serrano chile
1/4 cup walnuts
1/4 cup grated Parmesan
1/4 tsp. salt
1 Tbs. lime juice
3 Tbs. olive oil

Preparation:

Process all ingredients and add the olive oil while the machine is running. Serve with marinated chicken breasts (marinade recipe below).

Pesto Marinade

Ingredients:

1 cup tequila
1/3 cup lime
2 cloves minced garlic
dash each of salt and pepper

Preparation:

Coat chicken with marinade, place in refrigerator for a few hours. Bake at 350 for 50 minutes.

Ingredients:

4 oz. light cream cheese
4 oz. herbed goat cheese
1/2 cup light sour cream
1 egg
2 Tbs. chopped basil
1 Tbs. corn starch
2 tsp. butter
1/4 cup bread crumbs
2 Tbs. Parmesan cheese
1/4 cup reconstituted sun-dried tomatoes
1/4 cup prepared pesto
1/4 cup toasted pine nuts

Preparation:

Process all ingredients until mixed. Sprinkle bread crumbs and Parmesan cheese on a greased (with butter) seven-inch springform pan until coated. Pour batter into the pan and bake at 325 degrees for 30 to 35 minutes until set. Cool completely.

Layer sun-dried tomatoes, pesto and pine nuts on top. Refrigerate for an hour and serve with bread or crackers.

Pesto Facts

• Pesto is a traditional uncooked sauce that originated in Italy and is usually made with basil.

• Basil is abundant at the farmers market at the end of the summer.

• You can freeze pesto in small quantities in ice cube trays. Once the pesto is frozen, pop out cubes and refreeze in zippered bags.