Classic Pesto

We found a basil plant at sunflower market a few weeks ago and since "he" needed to be pruned we decided to try to make a pesto. There's really not much to this but it tastes really good. I did add an extra clove of garlic because my mama taught me you can "never have too much garlic" and she was right. 5 out of 5 stars.

Source: Cooking Light

Serves: 3

Ingredients

• 2 tablespoons coarsely chopped walnuts or pine nuts
• 2 garlic cloves peeled
• 3 tablespoons extra-virgin olive oil
• 4 cups basil leaves (about 4 ounces)
• ¹⁄₂ cup (2 ounces) grated fresh Parmesan cheese
• ¹⁄₄ teaspoon salt

Directions

1. Drop nuts and garlic through food chute with food processor on; process until minced. Add oil; pulse 3 times. Add basil, cheese, and salt; process until finely minced, scraping sides of bowl once.

Amount Per Serving

Calories: 58

Fat: 5.3g

Cholesterol: 3mg

Sodium: 125mg

Fiber: 0.6g

Protein: 2.1g