Pesto  
Pesto with Ricotta (low fat)

Ingredients:

large bunch of fresh basil
(stalks removed)
3 - 6 cloves of garlic
¼ cup pine nuts (optional)
300 grams fresh ricotta cheese
½ cup skim milk
freshly ground black pepper
1 - 2 tablespoons lemon juice
1 - 2 tablespoons of Parmesan cheese if desired

 This lower fat pesto can also be used as a dip.

Method:

1. Blend all ingredients in a food processor. It is recommended that you start with three cloves of garlic and one tablespoon of lemon juice. Adjust flavour if necessary with more garlic, lemon juice and pepper.

2. Mix through freshly cooked and drained pasta.

Serve with a crisp green salad and cherry tomatoes.
Traditional Pesto

Ingredients:

large bunch of fresh basil
(or you can use a mix of parsley and basil)
3 cloves of garlic
1 - 2 tablespoons lemon juice
2 tablespoons pine nuts
½ cup olive oil
2 tablespoons grated Parmesan cheese

 Although higher in fat, this is still a healthy option - a good source of the healthy fats

Method:

1. In a food processor blend garlic, basil leaves until well chopped. Slowly add pine nuts and olive oil and lemon juice. Process until well combined. Add cheese.

2. Toss through freshly cooked, drained pasta.

Serve with a crisp green salad and cherry tomatoes.