Classic Pesto

Yield: 3/4 cup (serving size: 1 tablespoon)
Source: Cooking Light - September 2002
Comments: Make extra batches so you'll have enough to last all winter.


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


  1. 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.


Healthy Units: 1.5 per serving
CALORIES 58 (82% from fat); FAT 5.3g (sat 1.3g, mono 3g, poly 0.8g); PROTEIN 2.1g; CARB 0.9g; FIBER 0.6g; CHOL 3mg; IRON 0.5mg; SODIUM 125mg; CALC 72mg

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