Basil Pesto

Basil Pesto

Lunch

Pesto is one of the most all-purpose sauces in the kitchen. It can be used as a topping for pasta, a dressing for pasta salad, a marinade for grilled chicken and even a sandwich spread. And basil isn’t the only herb that can be used—it can be made with sage, arugula, and a wide variety of other green herbs and vegetables.

  • 2 cups fresh basil, finely chopped
  • 1/4 cup pine nuts, toasted and cooled
  • 1 clove garlic, sliced
  • 1 cup extra virgin olive oil
  • 1/4 cup Parmesan cheese, grated

1. Put basil, pine nuts, and garlic in the bowl of a food processor and pulse until fairly smooth.
2. Pour the rest of the olive oil into running food processor in a steady stream until the mixture is thick but liquid.
3. Add grated Parmesan and continue to process. Adjust to desired consistency with the remaining oil. Check seasoning and adjust if necessary. Use immediately or cover with a thin layer of olive oil and store in the refrigerator.

Serving Size 1 serving
Servings Per Recipe 32
Calories 80
Calories from Fat 71 (88% of tot cal)
Total Fat 8g-12%
Saturated Fat 1g – 7%
Cholesterol 2mg-1%
Sodium 42mg – 2%
Total Carbo 1g – 0%
Dietary Fiber 0g – 1%
Sugars 1g
Protein 1g
Vitamin A 23%
Vitamin C 2%
Calcium 4%
Iron 4%
Calorie Diet 2000
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your caloric intake.