August 07, 2011
Recipe provided by Kimberly Roberto, co-author of Maximized Living Nutrition Plans.
In previous posts we showed you how to make oven baked pesto chicken and grainless pasta with pesto, but we have not provided a pesto sauce receipe. Well here it is!
The great thing about pesto, is that it is so versatile! You can use it on poultry, meat or fish dishes as well as veggie dishes! Or integrate into a smaller dishe and you have an appetizer. Create away!
3 cups fresh basil
1 cup extra virgin olive oil
2 tablespoons garlic, minced
1/2 cup pine nuts or walnuts ground fine
2/3 cup grated parmesan
1/2 teaspoon chili powder, optional
Place the basil in a blender. Pour in about 1 tablespoon of the olive oil, and blend the basil into a paste. Gradually add pine nuts or walnuts, cheese, garlic, chili powder, if desired, and drizzle in remaining oil. Continue to blend until smooth.
Extra pesto sauce can be used on eggs, on cauliflower or other steamed vegetables, over spiral sliced zucchini, or as a dip.
Tip: Freeze leftover pesto (or make extra!) in ice cube trays for use later.
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