Traditional Basil Pesto
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- 1 package (2.25 ounces) pine nuts (½ cup)
- 3 packages (2/3 ounce each) Full Circle fresh basil
- 6 garlic cloves
- 1 cup loosely packed fresh Italian parsley leaves
- 3/4 cup shredded or grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1-1/2 cups Schnucks extra virgin olive oil
- In small skillet, cook pine nuts over medium-low heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool completely.
- Remove basil leaves from stems. You should have about 3 cups loosely packed leaves. In food processor with knife blade attached, pulse garlic until finely chopped. Add pine nuts, basil, parsley, Parmesan, salt and pepper and pulse until herbs are finely chopped, occasionally scraping side of bowl with rubber spatula. Slowly add oil through feed tube and blend until pesto is thick and emulsified.
Each tablespoon: about 82 calories, 8 g total fat (1 g saturated), 1 mg cholesterol, 100 mg sodium, 1 g carbohydrate, 1 g fiber, 1 g protein
