Basic Basil Pesto
http://www.eatingwell.com/recipes/basic_basil_pesto.html
From EatingWell: May/June 2008, August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2006)Simplicity reigns in this traditional sauce—just basil, garlic, cheese and olive oil. Our one modification? We like omega-3-laden walnuts in the mix for their crunch and delicate flavor, but pine nuts, almonds, pecans or even pistachios may be substituted for the walnuts.
About 1 cup | Active Time: 20 minutes | Total Time: 20 minutes
Ingredients
- 2 cups packed fresh basil leaves, (2-3 bunches)
- 1/4 cup walnut pieces, toasted (see Tip)
- 1/4 cup grated Parmigiano-Reggiano cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons water
- 1 large clove garlic, quartered
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Preparation
- Place basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.
Nutrition
Per 2-tablespoon serving : 83 Calories; 8 g Fat; 1 g Sat; 5 g Mono; 2 mg Cholesterol; 1 g Carbohydrates; 2 g Protein; 1 g Fiber; 176 mg Sodium; 104 mg Potassium
Exchanges: 2 fat
Tips & Notes
- Tip: To toast walnuts: Spread on a baking sheet and bake at 350 degrees F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes.