Thursday, April 2, 2015

Basil Pesto Sauce

Basil is a blessing of an herb. It's a great source of antioxidants keeping away many of the cancer causers.

Yields approximately 1 ½ cups

You’ll Need
  • 1 cup packed basil leaves
  • ½ cup toasted walnuts
  • 1 garlic clove
  • ½ cup Parmesan Cheese
  • 1/3 cup olive oil
  • Salt to taste
  • Pepper to taste

Directions

Mix all in a blender or food processor until an even consistency is reached.

Tips
  • You can add more garlic. You may want to mix, taste and then decide.
  • This pesto freezes wonderfully. Place the pesto in ice cube trays and once the pesto has solidified place the blocks in a plastic bag and use it in the future. The ice cube technique it nice because it freezes the pesto in handy portion sizes.
  • The recipe can easily be doubled.
  • You can try different nuts such as pine nuts or macadamias.
  • You can try different herbs such as cilantro or parsley.
  • Serve over of pasta, grilled vegetables, or fish. Turn a piece of French or Pita bread into a pesto pizza. The options are endless but all are delicious.
  • Leave out the parmesan cheese for vegan sauce.

Nutrition Facts Per Tablespoon
Calories: 35
Protein: 0g
Carbohydrate: 0
Fiber: 0
Fat: 4g
Saturated Fat: 0
Cholesterol: 0
Sodium: 17mg (this will vary depending amount of salt added)

1 comment :

Oma Froehle said...

Great way to use my bumper crop of fresh basil! Yum!