Simplicity reigns in this traditional sauce—just basil, garlic, cheese and olive oil. Our one modification? We like omega-3-laden walnuts in the mix for their crunch and delicate flavor, but pine nuts, almonds, pecans or even pistachios may be substituted for the walnuts.
| Prep Time: | 20 minutes |
| Ready in: | 20 minutes |
| Yield: | about 1 cup |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 2 cups packed fresh basil leaves (2-3 bunches) | |
| 1/4 cup walnut pieces , toasted (see Tip) | |
| 1/4 cup grated Parmigiano-Reggiano cheese | |
| 3 tablespoons extra-virgin olive oil | |
| 2 tablespoons water | |
| 1 large clove garlic , quartered | |
| 1/2 teaspoon salt | |
| 1/2 teaspoon freshly ground pepper | |
Recipe Directions
- Place basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.
Tip: To toast walnuts: Spread on a baking sheet and bake at 350 degrees F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes.
Health Advantages: low carb, low sat fat, low cholesterol, low sodium, heart healthy, gluten free diet.
| Nutrition Information | ||||||||
| Servings Per Recipe: 8 | ||||||||
| Amount Per 2-tablespoon serving | ||||||||
| Calories: | 83 cal | Carbohydrate Servings: | 0 | |||||
| Carbohydrates: | 1 g | Dietary Fiber: | 1 g | Cholesterol: | 2 mg | |||
| Fat: | 8 g | Sodium: | 176 mg | Saturated Fat: | 1 g | |||
| Protein: | 2 g | Potassium: | 104 mg | Monounsaturated Fat: | 5 g | |||
| Exchanges: | 2 fat | |||||||
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