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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
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Pesto Sauce

Source: dLife

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

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 2.8 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

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

Directions

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.
After the nuts cool completely, chop them finely.
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.
Drain the basil in a colander and with a towel, pat dry.
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.
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.