Contributed by Healthy Recipes for Diabetic Friends Y-Group
- Original recipe
- Source: dLife
- Servings: 48
- 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
- Preheat oven to 350°F.
- 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.
- 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.
- 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.
- Drain the basil in a colander and with a towel, pat dry.
- In a food processor or blender, mix the basil, cheese, pine nuts, salt, garlic, pepper, and all but 1 tbsp of the olive oil.
- Process until the pesto is smooth and uniform.
- 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.
- 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.
Nutritional information Edit
Per 1 tbsp serving:
- Calories: 36.61 | Carbohydrate: 0.55g | Fat: 3.58g | Sat. Fat: 0.62g | Cholesterol: 0.60mg | Sodium: 14.39mg
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