Pesto

Have I mentioned how much I love my container herbs? I’m so thankful that they have done well, despite being in a yard that’s a bit shady. What better way to use fresh basil than pesto? Pesto is a very forgiving sauce. You can substitute any herb for the basil, nuts or bread for the pine nuts. And, it’s so much cheaper to make it yourself than buy it from the store! I wish you could smell it while it was chopping. Mmmm.

FOR PRINTABLE VERSION CLICK HERE: Pesto

Source: Simply in Season

1 cup basil leaves (packed)

3 cloves garlic

1/3 cup pine nuts

3 Tbs Parmesan cheese (grated)

1/2 tsp salt

1/3 cup olive oil

1. Place everything except olive oil in food processor until finely chopped.

2. While food processor is running, slowly add the olive oil until it becomes a thick paste.

Servings: 16

Yield: 1 cup (serving size 1 Tbsp)

The Verdict: I’ve made this many times substituting walnuts for pine nuts, but this time I used pine nuts. I could definitely tell the difference. Splurge for the pine nuts! It was a big hit.

Nutrition Facts

Serving size: 1/16 of a recipe (0.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated by Living Cookbook Recipe Management Software

Amount Per Serving

Calories 69.23

Calories From Fat (85%) 59

% Daily Value

Total Fat 6.78g 10%

Saturated Fat 0.93g 5%

Cholesterol 0.83mg <1%

Sodium 88.01mg 4%

Potassium 97.52mg 3%

Total Carbohydrates 1.96g <1%

Fiber 1.03g 4%

Sugar 0.15g

Protein 1.1g 2%

This post linked to Gratituesday

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