Pesto
![Pesto](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/RecId_792_Healthy%20Home_Pesto__031318.jpg_1520858434.jpg)
Pesto means paste in Italian. The original Genovese pesto was made using a mortar and pestle so the texture was not perfectly smooth. Be careful when using your food processor not to overmix. For a lower-fat or thinner version of pesto, you can replace some of the oil with chicken or vegetable stock. (Pictured here with Red Pepper Coulis and Rosemary Balsamic Onions.)
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- Servings
- 16 Servings
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- Serving size
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1 tablespoon
Ingredients
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garlic
- 4 clove
- 4 clove
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cup pignoli (pine nuts)
- 1/2 cup
- 118 g
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fresh basil leaves (reserve 1 or more sprigs (for garnish))
- 4 cup
- 946 g
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parmigiano-reggiano cheese (freshly grated)
- 3/4 cup
- 177 g
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Extra Virgin Olive Oil
- 1/4 cup
- 59 g
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Directions
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Place garlic and pignoli in food processor and process until minced. Add basil and Parmigiano-Reggiano cheese and process until smooth. Add olive oil and pulse until well blended.