|
 |
| Parsley/Basil Pesto Sauce |
This pesto sauce is delicious when tossed with freshly cooked pasta, or a lightly steamed vegetable. If you want to make a more traditional version, omit the parsley and increase the basil to 2 1/2 cups.
|
Origin: Italian
|
Ingredients:
1 cup fresh parsley leaves, packed
1 cup fresh basil leaves, packed
4 cloves garlic
1/4 cup pignoli nuts
1/4 cup grated Parmesan or Romano cheese
Salt and pepper, to taste
1 cup COLAVITA Extra Virgin Olive Oil, divided
|
Preparation:
Place all the ingredients with 1/2 cup of the olive oil in the work bowl of a food processor or blender. Pulse or blend on low speed; stopping to scrape the sides when necessary. Blend until well mixed. Slowly add the remaining olive oil in a steady stream. Blend until smooth. The sauce can be stored in a jar in the refrigerator for several weeks by adding a layer of olive oil to cover the pesto. Seal tightly.
Per Serving: (a serving is approximately 1/4 cup) 280 Calories (94.2% from fat); 30g Fat (4g Sat, 21g Mono, 3g Poly); 2g Protein, 2g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 184mg Sodium. Food Exchanges: 1/2 Lean Meat; 6 Fat.
|
|
|
|
