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Best Pesto
For Pasta & Sandwiches
© 2006

Easy to make, this is a healthy meal with great flavors.Add more garlic if you like.It only takes one teaspoon of standard Parmesan to make it perfect (low sodium Parmesan is hard to find), but caution: No more than 1 level teaspoon per serving.Use this recipe for linguine, fettucine or spaghetti noodles.Also works well with some meats including chicken.

Makes approximately 1 cup

Nutritional Information
Sodium Per Recipe: 3.607 mg Sodium Per Tablespoon: .255 mg

Per Serving:

Calories: 59.4
Protein: .472 g
Carbohydrate: .603 g
Dietary Fiber: .214 g
Total Sugars: .112 g
Total Fat: 6.377 g
Saturated Fat: .737 g
Monounsaturated Fat: 3.817 g
Polyunsaturated Fat: 1.406 g
Cholesterol: 0 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .051 g
Total Omega-6 FA: .013 g
Calcium: 5.25 mg
Potassium: 30.4 mg
Sodium: .225 mg
Vitamin K: 15.2 mcg
Folic Acid: 0 mcg

Ingredients

  • 1/3 cup unsalted pignolia pine nuts, lightly toasted (.891 mg)
  • 1 packed cup fresh basil leaves (1.696 mg)
  • 2 garlic cloves (1.02 mg)
  • 1/3 cup extra virgin olive oil (trace)

    Wash basil, pick leaves from stems. Throw stems away.

    Place all ingredients in a food processor and blend to make a coarse paste.

    To store, seal and refrigerate up to three days.

    If paste is too thick, add 2 tablespoons olive oil and mix a bit more in the processor.