Basil Pesto - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
My mom Noni has been making homemade basil pesto for as long as I can remember. This sauce is rich in flavor and color and it can be used in any variety of ways – toss the pesto with linguine noodles for a flavorful pasta dish, spoon it over grilled chick
Ingredients
- 2 1/2 cups of basil leaves, washed and dried thoroughly
- 2 Tablespoons of grated Parmesan cheese
- 3 cloves of garlic
- 2 Tablespoons of pine nuts
- 1/2 teaspoon kosher salt
- 1/4 cup extra virgin olive oil
- Pinch of black pepper
Instructions
- Toast the pine nuts by placing them on a baking sheet and putting them in a toaster oven until they are golden brown (they toast quickly so make sure to watch them!).
- Remove the pine nuts and set them aside to cool.
- In a food processor or blender, combine the fresh basil leaves, Parmesan cheese, garlic cloves, cooled pine nuts and kosher salt.
- Pulse the ingredients together until well blended.
- Drizzle in the olive oil while the food processor or blender is still running (this will help to thin the pesto).
- Season with cracked black pepper and serve.
- Helpful Hint: Store the prepared pesto in an air-tight container with plastic wrap touching the sauce. Or for longer-term storage, pour the pesto into an ice cube tray and freeze it for individual uses.
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