Pesto

Name: Pesto Recipe
Prep time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 2 cups loosely packed fresh basil leaves; 1/4 cup lightly toasted pine nuts; 1 1/2 tablespoons olive oil; 3/4 tsp salt (use less if sodium's an issue); 1/2 tsp black pepper; 2 cloves garlic; 2/3 oz parmesan grated (I used freshly grated and weighed the parmesan - so use how much you want - I wanted flavor but not too many calories)

(10)

Minutes to Prepare: 10

Number of Servings: 12

Ingredients

2 cups loosely packed fresh basil leaves1/4 cup lightly toasted pine nuts1 1/2 tablespoons olive oil3/4 tsp salt (use less if sodium's an issue)1/2 tsp black pepper2 cloves garlic2/3 oz parmesan, grated (I used freshly grated and weighed the parmesan - so use how much you want - I wanted flavor but not too many calories)

Directions

Lightly toast pine nuts if they aren't already. 10-15 minutes in oven at about 300 - to your preference. In food processor, combine basil, pine nuts, olive oil, salt, pepper, and garlic. Process until smooth or the consistency you like. Push down the wayward pieces which have no intention of being processed. Transfer to another bowl. Stir in parmesan. Serve with pasta or other yummy stuff of your choice. This recipe made 3/4 cup of pesto for me. I based the serving size on 1 tablespoon of pesto so that I could fairly accurately calculate what I was eating. Good luck and good eating.

Number of Servings: 12

Recipe submitted by SparkPeople user CFMOSS.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 44.0
Total Fat: 4.1 g
Cholesterol: 1.2 mg
Sodium: 174.9 mg
Total Carbs: 1.0 g
Dietary Fiber: 0.4 g
Protein: 1.3 g

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Member Reviews

MOVEITMARY
I didn't have enough basil so I added parsley to make up for it, still YUMMY. - 6/1/14
RENAEMN
This is very good. I freeze this in muffin cups , then put it into freezer bags and use it all winter. I just used it with a grilled veggie sandwich. - 2/23/13
THEBESTEVER
i made this last night because i have a ton of basil, and i LOVE pesto but don't love all the fat! it was awesome, i never thought to add the pasta water. will definitely make over and over again! - 8/25/10
DJMERRICK
I didn't have any pinenuts so I used almonds and it was very good. - 8/16/10
JENNIFERLUKE
I tried this in my own Pesto Chicken. This blows pesto from a jar out of the water!!! - 7/25/10
LABYRINTH
Thanks for this recipe! BTW I ended up with 1/2 cup so refigured for 8: 1 Tbsp servings, perhaps I used less Basil? Thanks again though! - 1/16/10
VEGIESROCK
i cant wait to try it - 12/5/09
SNOWYOWL56
I really liked this recipe. I had an abundance of basil and it was great to find this in spark recipes so easily. - 10/25/09
30RENEW
omg this is so good! thank you! - 9/10/09
WHATAGRL42
I substituted walnuts for pine nuts-- great pesto. Thanks for sharing! - 8/19/09
MOMNIBUS
This was fantastic! - 8/15/09
AJCOELHO
Thanks. I will try it tonight - 8/9/09
JEANEZ
Delicious! - 8/9/09
HPMOSSII
dee-lish! yum! - 8/6/09