Pesto

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