Basil Pesto for Pizza
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This recipe makes 1 cup servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 69 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 |
| chol | 3 mg |
| sodium | 84 mg |
| potassium | 42 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 3 |
| vit A | 3 |
| vit C | 2 |
| folate | 2 |
- Portion size: 1 cup (250 mL)
Ingredients
- 1/4 cup 1/4cuppine nutpine nuts
- 2 cups 2cupspacked fresh basil leaffresh basil leaves
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1/3 cup 1/3cupextra-virgin olive oil
- 1/2 cup 1/2cupgrated Parmesan cheese
- 1 1garlic clovegarlic cloves, minced
Preparation
In small dry skillet, toast pine nuts over medium heat, shaking pan often, until light golden, 3 to 5 minutes. Transfer to food processor and let cool.
Add basil, salt and pepper; finely chop together. With motor running, add oil in thin steady stream until pureed. Pulse in Parmesan cheese and garlic. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)
Source : Canadian Living Magazine: June 2009
