Pine Nut Pesto

Pine Nut Pesto

0 Reviews
From: Diabetic Living Magazine

This basil and arugula pesto is ready in five minutes and perfect on bruschetta, sandwiches or pasta.

Ingredients 12 servings

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Original recipe yields 12 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 cup firmly packed fresh basil
  • 1 cup torn fresh arugula or spinach
  • ¼ cup grated Parmesan or Romano cheese
  • ¼ cup toasted pine nuts, chopped walnuts, or chopped almonds
  • 1 quartered clove garlic
  • 1 tablespoon olive oil
  • 1 tablespoon white balsamic vinegar
  • ¼ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. In a small food processor, combine basil, arugula, Parmesan, pine nuts, garlic, olive oil, white balsamic vinegar, and salt. Cover and process with several on-off turns until a paste forms, stopped several times to scrape the side. Process in enough water, adding 1 tablespoon at a time, until pesto reaches the consistency of soft butter.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 87 calories; 4 g fat(1 g sat); 1 g fiber; 8 g carbohydrates; 6 g protein; 15 mg cholesterol; 226 mg sodium;
  • Carbohydrate Servings: ½

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