Basil Pesto for Pizza

Author: Canadian Living

  • Portion size 250 servings
  • Credits : Canadian Living Magazine: June 2009

Ingredients

  • 1/4 cup pine nut
  • 2 cups packed fresh basil leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 1 garlic clove minced

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
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Basil Pesto for Pizza

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