- Portion size 250 servings
- Credits : Canadian Living Magazine: June 2009
Ingredients
Method
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.)
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 84 mg
- Protein 2 g
- Calories 69.0
- Total fat 7 g
- Potassium 42 mg
- Cholesterol 3 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
%RDI
- Iron 3.0
- Folate 2.0
- Calcium 4.0
- Vitamin A 3.0
- Vitamin C 2.0
