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Cook Time:10 minsTotal Time:10 minsServings:16Yield:1 cupJump to Nutrition Facts
Cook Time:10 minsTotal Time:10 minsServings:16Yield:1 cup
Cook Time:10 mins
Cook Time:
10 mins
Total Time:10 mins
Total Time:
Servings:16
Servings:
16
Yield:1 cup
Yield:
1 cup
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ½cupsfirmly packed fresh basil leaves (about 5 ounces)⅓cupfinely shredded Parmigiano-Reggiano cheese¼cuppine nuts, toasted (see Tip)1 large clove garlic1tablespoonlemon juice½teaspoonsalt¼teaspoonfreshly ground pepper⅓cupextra-virgin olive oil
Cook Mode(Keep screen awake)
Ingredients
2 ½cupsfirmly packed fresh basil leaves (about 5 ounces)
⅓cupfinely shredded Parmigiano-Reggiano cheese
¼cuppine nuts, toasted (see Tip)
1 large clove garlic
1tablespoonlemon juice
½teaspoonsalt
¼teaspoonfreshly ground pepper
⅓cupextra-virgin olive oil
DirectionsPlace basil, cheese, pine nuts, garlic, lemon juice, salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides once or twice. With the motor running, add oil and continue to process until well combined, scraping down the sides once or twice.TipsMake Ahead Tip: Cover and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.Originally appeared: EatingWell Magazine, July/August 2015
Directions
Place basil, cheese, pine nuts, garlic, lemon juice, salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides once or twice. With the motor running, add oil and continue to process until well combined, scraping down the sides once or twice.TipsMake Ahead Tip: Cover and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Place basil, cheese, pine nuts, garlic, lemon juice, salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides once or twice. With the motor running, add oil and continue to process until well combined, scraping down the sides once or twice.
Tips
Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.
For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Originally appeared: EatingWell Magazine, July/August 2015
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Nutrition Facts(per serving)65Calories7gFat1gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
