Page 293 - 28_Days_of_Clean_Eating.sanet.cd

Basil Pesto

Vegetarian
Gluten-Free
Pesto is a classic Italian sauce and is handy to keep in the refriger-
ator for uses as a spread on sandwiches or a quick pasta sauce. In
addition to basil, you can add other fresh herbs. Arugula or cilantro
are great options for contributing diferent flavors.

Cooking Tip: To quickly and easily toast pine nuts, place them in
a small skillet over medium heat. Swirl the pan occasionally and
cook for 5 minutes or until the pine nuts are toasted. Due to their
high fat content, they have a tendency to burn; watch them care-
fully while they cook.

2 cups firmly packed fresh ½ teaspoon salt
basil leaves ½ teaspoon freshly
3 garlic cloves ground pepper
¼ cup pine nuts, toasted ½ cup freshly grated
½ cup extra-virgin olive oil Parmesan cheese
In a food processor, combine the basil, garlic, and pine nuts. Pro-
cess until chopped. With the processor running, slowly add the oil
in a steady stream. Process until smooth. Stir in the salt, pepper,
and cheese.

3
Makes ⁄ 4 cup. Prep time: 10 minutes.
Per serving (1 tablespoon): Calories: 108 Fat: 11.4g Saturated Fat: 2g
Protein: 2.1g Carbohydrates: 1g Fiber: 0g

292 28 Days of Clean Eating