Page 9 
Page 10
Pesto Recipe (page 9 and page 10) from Justin’s Hearty Recipes, a healthy post-transplant cookbook for heart/organ transplant recipients.
Pesto is a sauce that originated in Genoa, a city in Northern Italy. It is simple to make yet also delicious. Justin loves garlic, so we add more to cater to his taste. For this recipe, I showed Yang how she could pair it in different ways, such as a quick pasta dish with her very own roasted chicken or even a sandwich Justin can enjoy on the go.
Suggestion
Making extra to freeze for later use is great! Perfect for busy families. Use salt sparingly as Parmesan cheese is already salty.
Ingredients
- 2 cups fresh basil
- ½ cup pine nuts
- 4 cloves garlic
- ⅓ cup Parmesan cheese
- ½ cup olive oil – preferably light
Directions
- Wash basil thoroughly and place on a paper towel to dry. You could also pat basil with another paper towel to dry.
- On a pan over medium-high heat, toast pine nuts until they turn golden brown. Take off heat and cool.
- Place all ingredients in a high-speed blender until finely blended.