Pesto

From EatingWell: September/October 1995 — Subscribe Now!

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

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Healthy weight | View Complete Nutrition Guidelines»

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

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.

Tips & Notes

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

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