Garden Pesto

Recipe Ingredients

2 cups	80g / 2.8oz	Fresh basil leaves
4 teaspoons	20ml	Minced garlic
2 tablespoons	30ml	Pine nuts
1/3 cup	78ml	Extra-virgin olive oil
2 tablespoons	30ml	Grated Parmesan
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Chop the basil, garlic and pine nuts in a food processor. With the motor running, drizzle in the oil. Blend in the cheese, salt and pepper. Refrigerate, covered, for up to 3 days.

This recipe yields about 1 cup for 4 servings.

Per 1/4 cup: 200 calories, 4g carbohydrates, 4g protein, 19g fat, no cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 08-25-2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.