PREP TIME: 10 MINUTES TOTAL TIME: 10 MINUTES MAKES 24 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 10 MINUTES MAKES 24 SERVINGS
This sauce provides the perfect reason to grow fresh basil. Make several batches when this fragrant herb is in season and freeze what you don’t need.
½ cup pine nuts
6 cups packed fresh basil
1 clove garlic
½ cup grated Parmesan cheese
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup extra-virgin olive oil
1. In a large nonstick skillet, toast the pine nuts over medium heat, stirring often, for 3 to 4 minutes, or until lightly browned and fragrant. Tip onto a plate and let cool.
2. In a food processor, combine the pine nuts, basil, garlic, cheese, salt, and pepper. Pulse until coarsely chopped. With the machine running, add the oil through the feed tube to blend into a rough paste.
3. Transfer to an airtight container. Refrigerate for up to 1 week.
Nutrition per serving: 71 calories, 1 g protein, 1 g carbohydrates, 7 g total fat, 1 g saturated fat, 1 g fiber, 123 mg sodium
 |
Serve with ½ cup cooked gluten-free elbow pasta (101) tossed with 4 ounces grilled chicken breast (187), 2 sun-dried tomatoes packed in oil (30), and 1½ cups fresh spinach (6). TOTAL MEAL: 395 calories |