What's Cookin'

Our Relief Society has a bunch of different groups, from a book group to a sewing group. Last night I went to a cooking group. We learned how to make pesto and things you can make with pesto. It was very good and most importantly, easy! We will learn a new recipe every month. It will be a lot of fun. I am really loving this ward. There is always something going on and I'm getting to know a lot of the sisters.
Want the recipe? Well, you're in luck>

Basil-Walnut Pesto
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Ingredients:
1 cup lightly packed fresh basil, divided

1/4 cup toasted walnuts, divided

1 oz grated fresh Parmesan cheese

1/4 cup olive oil

2 garlic cloves, pressed

Directions:
1. Finely chop half of the basil and half of the walnuts together, using a food processor (mixture should resemble a thick paste); place into batter bowl. Repeat with remaining basil and walnuts.

2. Finely grate cheese. Add cheese, oil and pressed garlic to batter bowl. Mix well.

Yield: 15 servings

Nutrients per serving: (about 1 tsp pesto): Calories 50, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 1 g, Protein 1 g, Sodium 30 mg, Fiber 0 g


Mini Pesto Pizzas
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Ingredients:
2 plum tomatoes

1/4 cup (1 oz) grated fresh Parmesan cheese

1 pkg (13.8 oz) refrigerated pizza crust

1/3 cup prepared basil pesto or Basil-Walnut Pesto

1 cup (4 oz) grated mozzarella cheese

Directions:
1. Preheat oven to 425°F. Slice tomatoes; set aside. Grate Parmesan cheese.

2. Place dough onto Cutting Board (do not unroll dough). Using a sawing motion, slice dough into 15 disks (about 1/2 in. thick). Place disks onto Large pan; lightly press to flatten and seal seams.

3. Spread 1 tsp pesto over each crust. Divide mozzarella cheese evenly among pizzas. Top each pizza with one tomato slice and Parmesan mixture. Bake 12-15 minutes or until crusts are golden brown. Remove pan from oven. Serve

Yield: 15 servings

Nutrients per serving: Calories 140, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 14 g, Protein 6 g, Sodium 300 mg, Fiber less than 1 g