Basil Pesto
By: Amy B.
Published: Wednesday, February 10, 2010 - 6:59pm

Ingredients




2 tablespoons pine nuts toasted
2 lrgs garlic cloves
cup fresh basil leaves (6 bunches)
2 tablespoons grated fresh Parmesan cheese (½ ounce)
2 teaspoons lemon juice
3 tablespoons extra-virgin olive oil

Preparation

1 Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add basil, cheese, and lemon juice; process until finely minced. With processor on, slowly pour oil through food chute; process until well-blended. Spoon into a zip-top heavy-duty plastic bag; store in refrigerator. 2 Yield: 1 cup 3 (serving size: 1 tablespoon). 4 NOTES :NOTE: When served with pasta, the %%CFF fall under 30%%.