Pesto Sauce I

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recipe
 * Source: dLife
 * Servings: 48

Ingredients

 * ¾ cup pine nuts
 * 4 cups tightly packed basil leaves
 * ½ cup freshly grated Parmesan cheese
 * 3 large garlic cloves, minced
 * ¼ tsp salt
 * 1 tsp freshly ground black pepper
 * ½ cup extra-virgin olive oil

Directions

 * 1) Preheat oven to 350°F.
 * 2) On a baking sheet, spread the pine nuts and bake for about 5 minutes, then stir.
 * 3) Continue baking until the nuts are golden brown and highly aromatic, stirring occasionally.
 * 4) After the nuts cool completely, chop them finely.
 * 5) Fill a medium-sized saucepan halfway with water, then place over medium heat and bring to a boil.
 * 6) Next to the pot, fill a large bowl with ice and water.
 * 7) Dip a few of the basil leaves into the boiling water with tongs, blanch for 3 seconds, then remove them from the water and place them in the ice water.
 * 8) Repeat until all of the basil has been blanched, adding ice to the water as necessary.
 * 9) Drain the basil in a colander and with a towel, pat dry.
 * 10) In a food processor or blender, mix the basil, cheese, pine nuts, salt, garlic, pepper, and all but 1 tbsp of the olive oil.
 * 11) Process until the pesto is smooth and uniform.
 * 12) Pour the pesto into an airtight container, adding the remaining olive oil to the top as a protective layer.
 * 13) Pesto can be stored in the refrigerator for up to 5 days.
 * 14) To freeze pesto, place it in a tightly sealed container or, for smaller amounts, freeze in ice cube trays then remove and put in smaller freezer bags.
 * 15) Delicious!.

Nutritional information
Per 1 tbsp serving:
 * Calories: 36.61 | Carbohydrate: 0.55g | Fat: 3.58g | Sat. Fat: 0.62g | Cholesterol: 0.60mg | Sodium: 14.39mg