Basil Pesto

Basil Pesto


  • 2 tablespoons pine nuts toasted
  • 2 lrgs garlic cloves
  • cup fresh basil leaves (6 bunches)
  • 2 tablespoons grated fresh Parmesan cheese (½ ounce)
  • 2 teaspoons lemon juice
  • 3 tablespoons extra-virgin olive oil


  1. Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add basil, cheese, and lemon juice; process until finely minced. With processor on, slowly pour oil through food chute; process until well-blended. Spoon into a zip-top heavy-duty plastic bag; store in refrigerator.
  2. Yield: 1 cup
  3. (serving size: 1 tablespoon).
  4. NOTES :NOTE: When served with pasta, the %%CFF fall under 30%%.

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