Pesto Sauce
Generally glossy from a fair amount of olive oil, we've managed to trim the oil to 1 tablespoon. If you've got some on hand, try substituting pumpkin seed oil for the olive oil, for an extra nutty, rich flavor. This sauce makes enough for a pound of pasta.
  • 2 cups packed basil leaves
  • 2 cloves garlic, peeled
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup walnuts
  • 1/3 cup water
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt

1. In food processor, combine basil, garlic, Parmesan, walnuts, water, oil, and salt. Process until finely ground. Transfer to a large bowl.

2. When ready to serve, toss with 1 pound cooked pasta and 1/2 cup pasta cooking water. Note that the pasta cooking water should be hot; this helps to melt the Parmesan in the pesto sauce and make it nicely coat the pasta.

Nutritional Information
Per 2 tablespoons: 58 calories, 4.9g total fat, 1.2g saturated fat, 2.1g monounsaturated fat, 1.4g polyunsaturated fat, 0.6g dietary fiber, 3g protein, 1g carbohydrate, 3mg cholesterol, 296mg sodium.
Good source of: manganese.

Date Published: 09/19/2005 > Printer-friendly Version

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