Tips: Nuts can burn easily. Keep a close eye on them while toasting.
Do not use basil stems that are woody since they will not puree well. Some leaves are needed for this pesto, but use your wilted leaves that are on their last leg!
To use with pasta, stir enough water into the pesto to reach desired consistency. For each serving, combine 1/2 cup hot cooked whole grain pasta and 2 Tablespoons pesto. Nutrition analysis per serving: 183 calories, 7 g protein, 21 g carbohydrate, 8 g total fat (1 g saturated fat) 2 mg cholesterol, 2 g fiber, 2 g total sugar, 10% Vitamin A, 6% Vitamin C, 114 mg sodium, 5% calcium, 11% iron // Exchanges: 1 1/2 fat, 1 1/2 starch // Carb Choice: 1 1/2
78 calories; protein 2g; carbohydrates 2.3g; dietary fiber 0.4g; sugars 1.2g; fat 7g; saturated fat 1g; cholesterol 1.7mg; vitamin a iu 506.9IU; vitamin c 3.5mg; folate 9.8mcg; calcium 41.1mg; iron 0.5mg; magnesium 14.9mg; potassium 67.6mg; sodium 101.8mg.