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| Simplicity reigns in this traditional sauce—just basil, garlic, cheese and olive oil. Our one modification? We like omega-3-laden walnuts in the mix for their crunch and delicate flavor, but pine nuts, almonds, pecans or even pistachios may be substituted for the walnuts. |
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| 2 cups |
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packed fresh basil leaves (2-3 bunches) |
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| 1/4 cup |
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walnut pieces, toasted (see Cooking Tip) |
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| 1/4 cup |
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grated Parmigiano-Reggiano cheese |
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| 3 Tbs |
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extra-virgin olive oil |
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| 2 Tbs |
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water |
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| 1 |
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large clove garlic, quartered |
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| 1/2 tsp |
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salt |
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| 1/2 tsp |
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freshly ground pepper |
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| Place all ingredients in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally. |
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| Yield: 1 cup |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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83.00 |
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| Calories From Fat (86%) |
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71.14 |
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% Daily Value |
| Total Fat 8.00g |
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12% |
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| Cholesterol 2.00mg |
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1% |
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| Sodium 176.00mg |
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7% |
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| Carbohydrates 1.00g |
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0% |
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| Dietary Fiber 1.00g |
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4% |
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| Net Carbohydrates 0.00g |
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| Protein 2.00g |
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4% |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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