Low Fat Basil Pesto

Low Fat Basil Pesto

Recipe of the Month – Low Fat Basil Pesto 

by Suzi Fields

2 Cups Packed Fresh Washed Basil Leaves

2 Cloves Pressed Garlic

1/4 Cup Olive Oil (you can add up to 1/4 cup more if you like)

1/4 Cup Fresh Grated Parmesan Cheese

1/4 Cup Raw Pine Nuts

Sea Salt

Fresh Cracked Black Pepper

  1. Put  basil in a food processor and pulse until well chopped.
  2. Mash pine nuts with a mortar and pestle and add to basil.
  3. Add olive oil  and cheese and blend until mixture becomes a smooth paste.
  4. Scrape down from sides while making to make a uniform consistency.
  5. Store in an air tight container for up to one week in refrigerator.
  6. May be frozen for up to 6 months.

Serve on pasta, bread,  tomatoes, chicken and the possibilities are endless. A great addition is sun dried tomatoes.


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