Pesto

Making Pesto was originally the reason why I wanted a food processor. I got one for Christmas and have used it for everything but pesto.

Homemade Pesto is on a whole other level than store bought. Fresh basil, pine nuts, garlic, Parmesan cheese, salt, pepper, and olive oil. So simple and loads of flavor. After making this Pesto I've been bit by the gardening bug and want to grow basil now and lots of it in order to make large batches of it to freeze.

For a "Meatless Monday" I tossed the Pesto with whole grain penne and a side of Crispy Carrot Fries. Mr. Sideline Chef requested the leftover pasta for his lunch tomorrow for a cold pasta salad.

Once you make your own Pesto you won't go back to store bought.

Pesto

Flat Belly Diet Cookbook

Makes 24 Servings (Serving size = 2 tbsp)

Stars of the Show:

• 1/2 cup pine nuts
• 6 cups packed fresh basil
• 1 garlic clove
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup extra virgin olive oil

And Action:

Toast the pine nuts in a large nonstick skillet over medium heat. Stir often for 3-4 minutes.

Combine the pine nuts, basil, garlic, cheese, salt, and pepper in the bowl of a food processor fitted with a metal blade. Pulse until coarsely chopped. With the machine running, add the oil through the feed tube to blend into a rough paste.

Store in an airtight container in the fridge for up to one week.

Nutritional Information Per Serving:
Calories: 71
Protein: 1 g
Carbohydrates: 1 g
Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 1 mg
Sodium: 123 mg
Fiber: 1 g




Don't forget to enter for a chance to win a 12 pack of Element Bars!