Healthy Recipe: The easiest pesto ever

Healthy Recipe: The easiest pesto ever

A classic Italian sauce that’s great with pasta, potatoes, chicken or fish. Not only is it versatile but it freezes well too. Pour the basil pesto into an ice cube tray and thaw the cube the next time you want to use it.

6 servings

6 ingredients

15 minutes of prep

ingredients
  • 2 to 3 cloves of garlic
  • ¾ cup of toasted pine nuts until golden, then cool
  • 1 cup grated Parmesan cheese
  • 5 cups sweet basil leaves, washed
  • Sea salt and pepper to taste
  • ½ cup extra virgin olive oil
directione
  1. In a food processor, grind the garlic until it is finely chopped. Add pine nuts, cheese, basil, salt and pepper. Process until finely chopped. While continuing to run the food processor, add the oil until the ingredients are well combined. Serve immediately, freeze or cover with plastic wrap and refrigerate until ready to use.
Manager’s advice

Pesto freezes incredibly well. Place it in a 1 liter freezer bag. From the bottom, twist the bag loosely over itself toward the opening. This will settle the pesto, eliminating air and preventing freezer burn. While the bag is still wrapped, close it. unroll. Record the date and contents and freeze flat. Cut pieces as needed.

Nutrition Facts (per serving)

Calories: 377; Fat: 36 grams; Saturated fat: 7 grams; Polyunsaturated fat: 8 grams; Monounsaturated fat: 18 grams; Carbohydrates: 4 grams; Sugar: 1 gram; Fiber: 1 gram; Protein: 12 grams; Sodium: 343 mg

Certified Registered Dietitian

Recipes, articles, videos, and more content are reviewed by our registered dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure each is backed by scientific evidence and follows the guidelines set forth by Oncology Nutrition for Clinical Practice, 2nd Edition.published by the Oncology Dietetic Practice Group, a professional interest group of Academy of Nutrition and Dieteticsand the American Institute for Cancer ResearchAnd the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used with permission.

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