Basil Pesto for Pizza
22 people added this to their Recipe Box
Servings: 1 cup (250 mL)
Ingredients:
| 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 | trace |
| chol | 3 mg |
| sodium | 84 mg |
| potassium | 42 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 3% |
| vit A | 3% |
| vit C | 2% |
| folate | 2% |
Suggested Recipes
-
1/4 cup (50 mL) pine nuts
2 cups (500 mL) packed fresh basil leaves
1/4 tsp (1 mL) each salt and pepper
1/3 cup (75 mL) extra-virgin olive oil
1/2 cup (125 mL) grated parmesan cheese
1 clove garlic, 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 puréed. Pulse in Parmesan cheese and garlic. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)
Add basil, salt and pepper; finely chop together. With motor running, add oil in thin steady stream until puréed. Pulse in Parmesan cheese and garlic. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)
Tags:
Source
Canadian Living Magazine: June 2009
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »