Basil and Pine Nut Pesto
Pesto, a sauce that originated in Italy, is traditionally made using a mortar and pestle. It is most commonly served over pasta, but can be used in a wide variety of ways such as over baked potatoes, on top of a steak, or even with steamed vegetables.
INGREDIENTS | YIELDS APPROXIMATELY 3½ CUPS
- ½ cup pine nuts
- 2 cups fresh basil
- 4 cloves garlic, peeled
- ¾ cup fresh Parmesan cheese, grated
- 1 tablespoon salt
- 1½ cups olive oil
Freezing Day
In food processor, mix the pine nuts, basil, garlic, cheese, and salt. Gradually add olive oil until pesto reaches desired consistency. Transfer to a freezer bag and freeze.
Reheating Instructions
Defrost pesto in the refrigerator overnight and use as desired.
PER TABLESPOON
Calories: 64 | Fat: 7g | Protein: 1g | Sodium: 145mg | Carbohydrates: 0g | Fiber: 0g
