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Pesto Sauce
Source: dLife

Traditional pesto made with pine nuts, basil, parmesan, and olive oil.

Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 48 servings
Amount Per Serving
Calories 28.7
Total Carbs 0.3 g
Dietary Fiber 0.1 g
Sugars 0.0 g
Total Fat 2.8 g
Saturated Fat 0.6 g
Unsaturated Fat 0.2 g
Potassium 16.1 mg
Protein 0.6 g
Sodium 33.2 mg
Dietary Exchanges
1 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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6 oz  pine nuts
4 cup  fresh basil
0 1/2 cup  grated Parmesan cheese
3 each  large garlic cloves
0 1/4 tsp  salt
1 tsp  black pepper
0 1/2 cup  extra virgin olive oil
  1. Preheat oven to 350 degrees F. On a baking sheet, spread the pine nuts and bake for about 5 minutes, then stir. Continue baking until the nuts are golden brown and highly aromatic, stirring occasionally.
  2. After the nuts cool completely, chop them finely.
  3. Fill a medium-sized saucepan halfway with water, place over medium heat and bring to a boil. Next to the pot, fill a large bowl with ice and water. Dip a few of the basil leaves into the boiling water with tongs, blanch for 3 seconds, then remove them from the water and place them in the ice water. Repeat until all of the basil has been blanched, adding ice to the water as necessary.
  4. Drain the basil in a colander and with a towel, pat dry.
  5. In a food processor or blender, mix the basil, cheese, pine nuts, salt, garlic, pepper, and all but 1 tbs. of the olive oil. Process until the pesto is smooth and uniform.
  6. Pour the pesto into an airtight container, adding the remaining olive oil to the top as a protective layer. Pesto can be stored in the refrigerator for up to 5 days.

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