Cook : 00:15
This makes a fairly typical pesto.
2 cups (80 g) packed fresh basil
3 tablespoons (27 g) pine nuts
1 teaspoon finely minced garlic
¼ cup (25g) grated Parmesan cheese
½ cup (120 ml) olive oil
Place basil leaves in small batches infood processor and whip until wellchopped (process about ¾ cup at a time).Add about one-third of the nuts and garlicand blend again. Add about one-third ofthe Parmesan cheese; blend while slowlyadding about one-third of the olive oil,
stopping to scrape down sides ofcontainer. Process basil pesto until itforms a thick, smooth paste. Repeat untilall ingredients are used; mix all batchestogether well. Serve over pasta. Basilpesto keeps in the refrigerator for 1 weekor for a few months in the freezer.
Yield: 12 servings
Each with: 1 g water; 115 calories (82% fromfat, 6% from protein, 13% from carb); 2 gprotein; 11 g total fat; 2 g saturated fat; 7 gmonounsaturated fat; 2 g polyunsaturated fat; 4 gcarb; 2 g fiber; 0 g sugar; 52 mg phosphorus; 140mg calcium; 3 mg iron; 30 mg sodium; 208 mgpotassium; 536 IU vitamin A; 2 mg vitamin E; 4mg vitamin C; 1 mg cholesterol