Basil Pesto
Pesto is the Mediterranean diet at its best. Olive oil, uncooked, with fresh herb and nuts. We use small amounts because of the cheese (animal ) fat content.
Makes 1 servings
One serving 34g: 1g Carb 170 Kcals Protein 5g Fat 16g Fibre 0g
Dunnes shop-bought 130g tube of pesto :
1/4 of the tub 32.5g : 0.7g Carb 118 Kcals Protein 2.75g Fat 11.5g Fibre 0.2g
Ingredients
Makes 10 serving
80g fresh basil leaves
100g Parmesan cheese
10g 2 garlic cloves
50g pine nuts
100ml x-tra virgin olive oil
Method
I shop-buy rather than make my own but of you grow basil, this would be a lovely sauce to make.
Use the leaves of the basil only – tear them gently and add to a food processor with grated cheese, garlic and pine nuts.
Now add the oil bit and bit, while the blender is running (if you have a little feeder tube) to reach a consistency you like. There should be no need for salt as parmesan is quite salty. Add black pepper.
To make sure the pesto stores for longer in the fridge, store in a sterilised glass jar and cover the surface with oil that sits on top and have a tight fitting lid.
