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Post by Tia on Jul 26, 2005 15:53:42 GMT -5
Basil Pesto
2 tablespoons pine nuts, toasted 2 large garlic cloves 2 3/4 cups fresh basil leaves (about 6 bunches) 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese 2 teaspoons lemon juice 3 tablespoons extra-virgin olive oil
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.
Yield: 1 cup (serving size: 1 tablespoon)
NUTRITION PER SERVING CALORIES 35(87% from fat); FAT 3.4g (sat 0.6g,mono 2.2g,poly 0.5g); PROTEIN 0.8g; CHOLESTEROL 1mg; CALCIUM 23mg; SODIUM 15mg; FIBER 0.1g; IRON 0.1mg; CARBOHYDRATE 0.8g
Cooking Light, SEPTEMBER 1995
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