Pesto
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. Source: EatingWell Magazine, September/October 1995
Ingredients
Directions
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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.
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Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months.
Nutrition Facts
Serving Size: 1 tablespoon
Per Serving:
86 calories; 8.8 g total fat; 1.2 g saturated fat; 1 mg cholesterol; 238 mg sodium. 54 mg potassium; 1 g carbohydrates; 0.3 g fiber; 1.2 g protein; 421 IU vitamin a iu; 2 mg vitamin c; 7 mcg folate; 16 mg calcium; 1 mg iron; 17 mg magnesium;
Exchanges:
2 fat
