Basil Pesto

It’s really easy to make pesto, so I make it myself instead of buying it.

Makes 1¼ cups (20 servings)

• 2 cups fresh basil leaves
• ⅔ cup grated Parmesan cheese
• ⅓ cup walnuts
• ½ cup extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 teaspoon salt
• ½ teaspoon black pepper

Combine the basil, Parmesan cheese, and walnuts in a food processor and pulse until chunky. Slowly drizzle in the olive oil and pulse to blend. Add the garlic, salt, and pepper and blend until it reaches a smooth consistency. Store in a covered container in the refrigerator for up to 5 to 7 days.

Nutritional Info (per serving)

Calories 98, fat 10.3 g, protein 1.6 g, carbs 0.4 g, fiber 1.2 g