Classic Pesto

Make extra batches so you'll have enough to last all winter.

This recipe goes with Tomato Soup with Chickpeas and Pesto, Potato, Mushroom, and Pesto Omelet, Pesto Mayonnaise, Chicken Chili with Pesto, Pesto Pizza with Butternut Squash, Basmati Rice with Corn and Pesto, Pasta Tossed with Shrimp, Vegetables, and Pesto

Yield: 3/4 cup (serving size: 1 tablespoon)

Ingredients

• 2  tablespoons  coarsely chopped walnuts or pine nuts
• 2  garlic cloves, peeled
• 3  tablespoons  extra-virgin olive oil
• 4  cups  basil leaves (about 4 ounces)
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese
• 1/4  teaspoon  salt

Preparation

Drop nuts and garlic through food chute with food processor on; process until minced. Add oil; pulse 3 times. Add basil, cheese, and salt; process until finely minced, scraping sides of bowl once.

Nutritional Information

Calories:

58 (82% from fat)

Fat:

5.3g (sat 1.3g,mono 3g,poly 0.8g)

Protein:

2.1g

Carbohydrate:

0.9g

Fiber:

0.6g

Cholesterol:

3mg

Iron:

0.5mg

Sodium:

125mg

Calcium:

72mg