Pesto Sauce I

Pesto Sauce

Submitted by: dlife Source: dLife Servings: 48. Serving size: 1 tbsp.

Ingredients: 3/4 cup pine nuts 4 cups tightly packed basil leaves 1/2 cup freshly grated Parmesan cheese 3 large garlic cloves, minced 1/4 tsp. salt 1 tsp. freshly gound black pepper 1/2 cup extra-virgin olive oil

Instructions: 1. Preheat oven to 350F.

2. On a baking sheet, spread the pine nuts and bake for about 5 minutes, then stir. Continue baking until the nuts are golden brown and highly aromatic, stirring occasionally. After the nuts cool completely, chop them finely.

3. Fill a medium-sized saucepan halfway with water, then place over medium heat and bring to a boil. Next to the pot, fill a large bowl with ice and water. 4. 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. Repeat until all of the basil has been blanched, adding ice to the water as necessary.

5. Drain the basil in a colander and with a towel, pat dry. 6. In a food processor or blender, mix the basil, cheese, pine nuts, salt, garlic, pepper, and all but 1 tbs. of the olive oil. Process until the pesto is smooth and uniform. 7. Pour the pesto into an airtight container, adding the remaining olive oil to the top as a protective layer. Pesto can be stored in the refrigerator for up to 5 days.

smaller amounts, freeze in ice cube trays then remove and put in smaller freezer bags. Delicious!
 * To freeze pesto, place it in a tightly sealed container. Or, for

Nutritional Information: Calories: 36.61 Carbohydrate: 0.55g Fat: 3.58g Sat. Fat: 0.62g Cholesterol: 0.60mg Sodium: 14.39mg http://www.dlife.com/dLife/do/recipe/ShowRecipe?recipeId=3158

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 * Healthy Recipes For Diabetic Friends Y-Group