Basic Basil Pesto
Simplicity reigns in this traditional sauce--just basil, garlic, cheese and olive oil. Our one modification? We like omega-3-laden walnuts in the mix for their crunch and delicate flavor, but pine nuts, almonds, pecans or even pistachios may be substituted for the walnuts.
Ingredients
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2 cups packed fresh basil leaves, (2-3 bunches)
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1/4 cup walnut pieces, toasted (see Tip)
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1/4 cup grated Parmigiano-Reggiano cheese
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3 tablespoons extra-virgin olive oil
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2 tablespoons water
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1 large clove garlic, quartered
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1/2 teaspoon salt
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1/2 teaspoon freshly ground pepper
Directions
1.
Place basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.
Tip:
Tip: To toast walnuts: Spread on a baking sheet and bake at 350 degrees F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes.
Nutrition information
Calories 83, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Cholesterol 2 mg, Sodium 176 mg, Carbohydrate 1 g, Fiber 1 g, Protein 2 g, Potassium 104 mg. Exchanges: Fat 2
Percent Daily Values are based on a 2,000 calorie diet
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No olive oil is needed to make this deliciously easy pasta sauce, prepared in a blender with fresh basil leaves, garlic and flavorful chicken broth.
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