Since moving my basil plants outside (thanks Kris), they have really flourished! With such an abundance of basil I figured a batch of pesto was in order. See my step by step process below or click here for a printable version of the recipe.
2 cups fresh basil laves
2 cloves garlic
1/3 cup pine nuts
½ cup Parmesan cheese
¼ tsp. Pepper
½ cup Olive Oil
1. Add the fresh basil leaves, garlic, pine nuts, parmesan cheese and pepper to the bowl of your food processor. Pulse until a coarse mixture forms.
2. Turn the food processor on low and slowly add the olive oil in a steady stream. Process until smooth.
Serving Size: ¼ cup
Calories: 368 Calories: 290
Carbohydrates: 3 grams Carbohydrates: 4 grams
Protein: 6 grams Protein: 4 grams
Fat: 38 grams Fat: 29 grams
Sodium: 204 mgs. Sodium: 960 mgs.
Note: Although fat content, and thus caloric content is higher in the homemade, the fat sources are heart healthy (nuts and olive oil) and sodium content in the homemade is significantly lower than in the commercial product.
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