Below is a recipe for oil-free pesto. I haven't tried it (as you can tell by the fact that it calls for only ONE clove of garlic), but it sounds very good. It's from the Moosewood Restaurant Low Fat Favorites cookbook by the Moosewood Collective. This is one of my favorite cookbooks. I have about 50, and this is one of 4 or 5 that actually includes complete nutrition information. It's a big fat book, and I think I paid about $20 for it.

SUSAN'S PESTO

1 cup well packed fresh basil leaves
1 cup chopped tomatoes
1 garlic clove, minced or pressed
1 tablespoon toasted pine nuts*
1/2 teaspoon salt

*To toast pine nuts, spread them in a single layer on an ungreased cookie sheet and bake them in a conventional or toaster oven at 350 degrees for 3-5 minutes until slightly deepened in color.

Rinse and drain the basil leaves. In a blender or food processor, combine all ingredients and puree until smooth. Scrape sides as needed. Yield 1 cup.

Per 1 oz serving:

CILANTRO PESTO

Substitute 1 cup well packed fresh cilantro leaves for the basil. Proceed as above.

NOTE: Pine nuts are also called pignolis, and around here they cost about $10 a pound, which is about 2 1/2 cups.