Recipes

Sauces

Pesto

Basil is a highly fragrant plant with a variety of unique flavonoids that grows well in the summer months. This traditional basil pesto can be used on pasta, salmon, fresh tomato slices, grilled eggplant, bruschetta or even a chicken sandwich. If you’re going to freeze the pesto, leave out the cheese and mix it in when you’re ready to use the pesto.

Key Nutrients: Vitamin K, vitamin A, vitamin E, manganese, magnesium

Prep Time
5 minutes
Yield
1 cup

Ingredients

  • 2 cloves garlic
  • 1 bunch basil, leaves only (roughly 2 cups)
  • ¼ cup pine nuts, toasted
  • ½ cup freshly grated Parmesan cheese
  • ½ teaspoon sea salt
  • ½ cup extra virgin olive oil

Directions

  • In a food processor, add the garlic and pulse until minced.
  • Add basil, pine nuts, Parmesan cheese, and salt, and process until smooth, scraping sides often. With the motor running, add olive oil in a thin stream until it is all incorporated.

Nutrition Facts (per serving)

  • Calories
    172
  • Total fat
    18g
  • Saturated fat
    3g
  • Trans fat
    0g
  • Polyunsaturated fat
    3g
  • Monounsaturated fat
    11g
  • Cholesterol
    4mg
  • Sodium
    223mg
  • Total Carbohydrate
    1g
  • Dietary fiber
    0g
  • Sugar
    0g
  • Protein
    3g
  • Vitamin A
    27ug
  • Calcium
    68mg
  • Iron
    1mg