Basil Pesto

Prepared pesto from the supermarket is fine in a pinch, but for really fresh flavor, nothing beats homemade.

PREP TIME: 15 MINUTES
MAKES ¾ CUP

• 2 cloves garlic
• 1½ cups fresh basil leaves, washed and dried
• 3 tablespoons pine nuts
• 3 tablespoons freshly grated Parmesan cheese
• ¹/₃ cup olive oil
• salt and pepper to taste

1. Place the garlic, basil leaves, pine nuts, and Parmesan in a food processor and blend for a few seconds. Scrape down the sides. With the motor running, add the olive oil in a steady stream and process until puréed, about 1 minute.

2. Transfer the mixture to a bowl and mix in the salt and pepper. Serve immediately or refrigerate, covered, for up to 2 days.

PER 2 TABLESPOONS

carbs: 1.5 grams; Net Carbs: 1 gram;
fiber: 0.5 gram; protein: 2.5 grams; fat: 15 grams; calories: 145

PHASES 2–4