Aug 2, 2010
Basic Basil Pesto
From EatingWell: May/June 2008, August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2006) — Subscribe to EatingWell Magazine Today!
Simplicity reigns in this traditional sauce—just basil, garlic, cheese and olive oil. Our one modification? We like omega-3-laden walnuts in the mix for their crunch and delicate flavor, but pine nuts, almonds, pecans or even pistachios may be substituted for the walnuts.
About 1 cup
Active Time: 20 minutes
Total Time: 20 minutes
Low calorie | Low carbohydrate | Low cholesterol | Healthy weight |
View Our Nutrition Guidelines »
* 2 cups packed fresh basil leaves, (2-3 bunches)
* 1/4 cup walnut pieces, toasted (see Tip)
* 1/4 cup grated Parmigiano-Reggiano cheese
* 3 tablespoons extra-virgin olive oil
* 2 tablespoons water
* 1 large clove garlic, quartered
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
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1. Place basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.
Tips & Notes
* Tip: To toast walnuts: Spread on a baking sheet and bake at 350 degrees F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes.
Per 2-tablespoon serving: 83 calories; 8 g fat (1 g sat, 5 g mono); 2 mg cholesterol; 1 g carbohydrates; 2 g protein; 1 g fiber; 176 mg sodium; 104 mg potassium.
Exchanges: 2 fat
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