Before you continue… You really need to see THIS if you have diabetes
(will open in new window)
The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
Looking for something special ? Find The Lowest Price Right Here
This blissful originally appeared on ForGoodMeasure. Republished with permission.
Having originated in Genoa, Italy around the 16th century, Pesto comes from the Genoese term Pestâ, meaning to pound or crush. The name refers to the traditional blend by mortar and pestle of crushed garlic, basil, coarse salt, European pine nuts, Parmigiano Reggiano and olive oil.
This recipe is classic in terms of ingredients, but with the convenience of modern gadgetry. Perfect alongside market-fresh crudités, topping your favorite roasted vegetable, or as a snappy smear on your favorite sandwich or burger. Store refrigerated with a layer of olive oil on the surface until ready to serve.
Basil Pesto
Equipment
-
Food processor
Ingredients
- 4 cups basil rough chopped
- 1/3 cup pine nuts
- 2 teaspoons garlic minced
- 1/2 cup olive oil
- 1/2 cup Parmigiano Reggiano grated
- 2 teaspoons lemon zest
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
-
Using a processor, chop basil, pine nuts and garlic, until chunky. Stop frequently to scrape sides.
-
Add olive oil, blending until a paste forms.
-
Add cheese, zest, salt & pepper, blending until thick & creamy.
-
Store refrigerated with a surface layer of olive oil, until ready to serve.
Notes
Nutrition
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
Looking for something special ? Find The Lowest Price HERE
The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
