Wednesday, September 14, 2011

Basil Pesto Recipe

This is good on pasta or as a spread on your sandwich. I love pesto but the prepared one from the store seems very oily. You can control that by making it yourself!

Makes about 1/2 cup (8 tablespoons)

2 cups fresh basil leaves, washed
3 tablespoons olive oil
1 clove garlic
3 tablespoons fresh grated Parmesan
2 tablespoons walnuts (or other nut of choice)
squeeze of lemon juice
a few cracks of black pepper

Put it all in a food processor and let it go until it's a chunky paste. The cheese is salty so I didn't add any extra.

Tip: If it's too thick add a little more oil or a few drops of water. I think a traditional recipe calls for pine nuts. Go ahead and use them if you want.

WW Points Plus Value (per tablespoon) = 2

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