Ingredients:
1/4 cup (50 mL) pine nuts
2 cups (500 mL) packed fresh basil leaves
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) extra-virgin olive oil
1/2 cup (125 mL) grated Parmesan cheese
1 garlic clove, minced
Preparation:
In small dry skillet, toast pine nuts over medium heat, shaking pan often, until light golden, 3 to 5 minutes. Transfer to food processor and let cool.
Add basil, salt and pepper; finely chop together. With motor running, add oil in thin steady stream until pureed. Pulse in Parmesan cheese and garlic. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)
Servings:
Yields: 1 cup
Serving Size: 1 tbsp
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
69
2 g
7 g
1 g
1 g
0
3 mg
84 mg
42 mg
-
4
3
3
2
2
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
69
2 g
7 g
1 g
1 g
0
3 mg
84 mg
42 mg
-
4
3
3
2
2
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
69
2 g
7 g
1 g
1 g
0
3 mg
84 mg
42 mg
-
4
3
3
2
2
