A Lower Fat Pesto Sauce

• 1/4 cup toasted pine nuts
• 3 cups basil leaves
• 1 cup spinach leaves
• 6 cloves garlic, peeled and crushed**
• 1/4 cup grated Parmesan cheese
• 2 teaspoon lemon juice
• 1/4 teaspoon fresh ground black pepper
• 2 - 4 tablespoons water
• 2 - 3 tablespoons olive oil
• Salt to taste

1. Place nuts, basil, spinach, garlic, cheese, lemon juice and pepper in a food processor. Puree.
2. Gradually add water until desired consistency. Add salt to taste. This can be refrigerated in an air tight container for a day, and the flavors will enhance. When ready to use, stir in olive oil.
3. ** Whole unpeeled cloves of garlic can be lightly toasted in olive on the stove or in an oven, or placed in a microwave oven for 8 seconds. This takes some of that raw, pungent bitterness out of your garlic and adds a nuttier taste to your food.

nuts, basil, spinach leaves, garlic, parmesan cheese, lemon juice, fresh ground black pepper, water, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/a-lower-fat-pesto-sauce-50076745 (may not work)