Classic Pesto - 1g Carbs, .6g Fiber
2 Tbsp coarse-chopped walnuts or pine nuts
2 garlic cloves, peeled
3 Tbsp extra-virgin olive oil
4 cups basil leaves
1/2 cup grated fresh Parmesan cheese
1/4 tsp salt
You will need a food processor or strong blender. With the motor running, drop
the pine nuts and garlic through the feed chute.
Process until finely minced. Add the olive oil and pulse three times. Add basil,
Parmesan cheese, and salt to the processor bowl. Process until finely minced,
scraping down sides.
Refrigerate leftovers and use within 1 week.
Makes 3/4 cup
Calories per Tbsp 58, 5g Fat, 1g Carbs, .6g Fiber, 109mg Sodium