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Ingredients
- Ingredients:
- to pesto is made with pine nuts. Pine nuts are delicious but they can also be hard to find and quite expensive. I often substitute walnuts which also lend a nice flavor, are less expensive and have the same healthy fats as fish oil.
- 2 2 2 cups fresh basil leaves; packed
- 3 3 3 garlic cloves
- 1/3 1/3 1/3 cup pine nuts
- 1/2 1/2 1/2 cup Parmesan-Reggiano cheese, chopped
- pinch pinch of freshly ground pepper
- 1/4 olive oil; (about 1/4 cup)
Preparation
Step 1
In food processor, combine basil, parsley, garlic and pine nuts. Pulse until finely minced. Add cheese and process to blend. With machine running, drizzle oil through feed tube until desired consistency is reached. It should be a thick paste. You can drizzle in water or fat-free stock to thin the pesto without adding additional oil.
Transfer to small bowl and cover with plastic wrap (press directly to surface to prevent discolouring). Alternatively, cover surface with thin film of oil or place pesto into a freezer bag squeezing out the air. Store in fridge for up to 1 week or in the freezer up to 6 months