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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Perfect Pesto Sauce

Source: dLife

Basil and pine nuts based sauce.

Nutrition Facts

Makes 48 servings
Amount Per Serving

Calories	53.1

Total Carbs	3.9 g

Dietary Fiber	3.1 g

Sugars	0.0 g

Total Fat	3.0 g

Saturated Fat	0.6 g

Unsaturated Fat	0.2 g

Potassium	0.0 mg

Protein	2.6 g

Sodium	36.6 mg

Dietary Exchanges 3.0 Fat, 0.0 Vegetables, 0.1 Meat, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup grated Parmesan cheese 4.0
4 cup ground basil leaves 6.0
6 oz pine nuts 1.0
1 tsp black pepper 3.0
3 each large garlic cloves 0.25
0 1/4 tsp salt 0.5
0 1/2 cup extra virgin olive oil

Directions

Preheat the oven to 350 degrees.
Spread the pine nuts on a baking sheet.
Cook the pine nuts for five minutes in preheated oven.
At the five minute mark, stir the pine nuts.
Continue to bake the nuts until they are a golden brown color.
Remove them from the oven and allow them to cool for several minutes.
Once they are cool enough to touch, chop the nuts finely.
Bring a medium-sized heavy saucepan filled with water halfway to a boil.
Place a large bowl full of water and ice next to the boiling pot, but not on the stove itself (the counter would be fine).
Dip some of the basil leaves into the boiling water using tongs. Blanch for three seconds, and then quickly remove them from the boiling water and place them into the bowl of ice water.
Repeat this process until all of the basil has been blanched.
Add ice to the ice water as needed.
Drain the blanched basil through a colander and pat dry with a paper towel.
Combine the pine nuts, basil, cheese, garlic, salt, pepper, and all but one tablespoon of olive oil into a blender or a food processor.
Blend or process the mixture until it makes a smooth and even pesto sauce.
Pour the pesto into an airtight container and add the final tablespoon of olive oil to the top, sealing immediately if you do not intend on serving it right away.