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Perfect Pesto Sauce
Source: dLife

Basil and pine nuts based sauce.

Rating:
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 Starch , 1/2 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 1/2 cup  grated Parmesan cheese
4 cup  ground basil leaves
6 oz  pine nuts
1 tsp  black pepper
3 each  large garlic cloves
0 1/4 tsp  salt
0 1/2 cup  extra virgin olive oil
Directions
  1. Preheat the oven to 350 degrees.
  2. Spread the pine nuts on a baking sheet.
  3. Cook the pine nuts for five minutes in preheated oven.
  4. At the five minute mark, stir the pine nuts.
  5. Continue to bake the nuts until they are a golden brown color.
  6. Remove them from the oven and allow them to cool for several minutes.
  7. Once they are cool enough to touch, chop the nuts finely.
  8. Bring a medium-sized heavy saucepan filled with water halfway to a boil.
  9. 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).
  10. 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.
  11. Repeat this process until all of the basil has been blanched.
  12. Add ice to the ice water as needed.
  13. Drain the blanched basil through a colander and pat dry with a paper towel.
  14. Combine the pine nuts, basil, cheese, garlic, salt, pepper, and all but one tablespoon of olive oil into a blender or a food processor.
  15. Blend or process the mixture until it makes a smooth and even pesto sauce.
  16. 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.

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