Basil Pesto

Makes 3⁄4 cup/prep 10 minutes 

The classic. increase or decrease each ingredient according to your taste. If you like, add a little minced roasted red bell pepper or red pepper flakes for a hint of color. When you’ve got a bumper crop of basil, make and freeze extra in small zip-top bags or ice-cube trays to add a burst of flavor to marinara sauces, soups, and stews. 

Basil Pesto

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Ingredients

• 2 cups fresh basil leaves
• 1⁄4 cup pine nuts, raw or lightly toasted
• 2-4 cloves garlic, to taste
• 1⁄4 teaspoon salt
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra-virgin olive oil or to taste
• 1⁄4 cup freshly grated Parmesan or Romano cheese preferably a mix

Ingredients 2 cups fresh basil leaves 1⁄4 cup pine nuts, raw or lightly toasted 2-4 cloves garlic, to taste 1⁄4 teaspoon salt 1 tablespoon fresh lemon juice 2 tablespoons extra-virgin olive oil or to taste 1⁄4 cup freshly grated Parmesan or Romano cheese preferably a mix

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Instructions

1. Place all ingredients except cheese in a blender or food processor and process until smooth. Transfer mixture to a medium bowl and stir in cheese. Serve or refrigerate for up to three days. (Cover with a thin layer of olive oil to prevent browning.)

Recipe Notes

Nutrition Facts

Basil Pesto

Amount Per Serving

Calories 133 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 1g 5%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 1mg 0%

Sodium 76mg 3%

Total Carbohydrates 1g 0%

Protein 1g 2%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 tablespoon): 33 cal, 4g fat (2g mono, 1g poly, 1g sat), 1mg chol, 1g protein, 1g carb, 0g fiber, 76mg sodium