Pesto Sauce Recipe
- 3/4 cup loosely packed basil leaves
- 2 tablespoons pine nuts or sunflower kernels
- 1 garlic clove, peeled
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup olive oil
- 1/3 cup grated Parmesan cheese
- 1. Place the first five ingredients in a small food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Cover and freeze for up to 3 months. Yield: 1/2 cup.
2 tablespoons equals 217 calories, 22 g fat (4 g saturated fat), 5 mg cholesterol, 420 mg sodium, 1 g carbohydrate, 1 g fiber, 4 g protein.
Reviews for Pesto Sauce
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.