Pesto

http://www.eatingwell.com/recipes/pesto.html

From EatingWell:  September/October 1995

This pesto highlights the basil and pine nuts first and melds them together with just the right amount of freshly grated cheese and extra-virgin olive oil. Try it instead of red sauce on pizza or tossed with warm pasta.

1/3 cup | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 1 cup loosely packed fresh basil leaves
• 3 tablespoons pine nuts
• 1 clove garlic, peeled
• 1/2 teaspoon salt
• 1 tablespoon freshly grated Pecorino Romano, or Parmesan cheese
• 2 tablespoons extra-virgin olive oil

Preparation

1. Place basil, pine nuts, garlic and salt in a food processor and pulse until a fairly smooth paste forms. Transfer to a small bowl. Stir in cheese, then stir in oil.

Nutrition

Per tablespoon : 86 Calories; 9 g Fat; 1 g Sat; 5 g Mono; 1 mg Cholesterol; 1 g Carbohydrates; 1 g Protein; 0 g Fiber; 238 mg Sodium; 54 mg Potassium

Exchanges: 2 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months.