Thursday, May 17, 2012


Pesto is an amazing, quick and easy sauce to make.  You can use it in dips, on pasta or as an addition to soups.  I make my pesto in a food processor and typically freeze what I did not use.  Typically pesto is made with pine nuts, but last year I had a bad case of pine mouth, and now I DO NOT eat pine nuts.  Eating is to important to me to risk having an awful taste in my mouth. I toasted the walnuts in the microwave. 

The Ingredients
2 cups basil leaves
1/4 cup walnuts, toasted
1/2 cup grated Parmesan cheese
3 cloves of garlic, crushed
1/4 cup extra virgin olive oil

The Tools
a food processor

The Making
 Place the basil, walnuts, cheese, and garlic in the food processor

While the processor run, pour the oil in the top until the sauce is formed.  

If you are using the pesto over pasta you may want to reserve some of the pasta water to loosen up the pesto. 

 Recipe source: my brain (insert evil laughter here)

Nutritional information is per serving,  and there are 8, 2-tablespoon servings in this recipe.

Calories: 107
Protein: 3 grams
Fat: 11 grams
Sodium: 75 mgs
Fiber: 0
Potassium: 0

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