basil, pesto, garlic, olive oil- basil pesto- anti-cancer recipes- cook for your life

Basil Pesto

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

A classic Italian sauce that is great with pasta, potatoes, chicken or fish. Not only is it versatile but it freezes well, too. Pour the basil pesto into an ice cube tray and...


Ingredients


  • 2 to 3 cloves of garlic
  • ¾ cup of pine nuts, toasted until golden and cooled
  • 1 cup grated Parmesan cheese
  • 5 cups sweet basil leaves, washed
  • Sea salt and pepper, to taste
  • ½ cup extra virgin olive oil

 

Nutrition Facts

Calories

377 cals

Fat

36 g

Saturated Fat

7 g

Polyunsaturated Fat

8 g

Monounsaturated Fat

18 g

Carbohydrates

4 g

Sugar

1 g

Fiber

1 g

Protein

12 g

Sodium

343 mg

Directions

  1. In a food processor, pulse the garlic until finely chopped. Add the pine nuts, cheese, basil, salt, and pepper. Process until finely chopped. Keeping the food processor running, add the oil until well blended. Serve immediately, freeze or cover with plastic wrap and chill until ready to use.

Chef Tips

Pesto freezes incredibly well. Tip it into a 1 quart freezer bag. From the bottom loosely roll the bag in on itself towards the opening. This will flatten out the pesto, get rid of the air and prevent freezer burn. While the bag is still rolled up, seal it. Unroll. Make a note of the date and contents and freeze flat. Break off pieces as needed.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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