CLASSIC PESTO

HANDS-ON TIME 5 minutes
TOTAL TIME 5 minutes
MAKES ¾ cup

INGREDIENTS:

• ½ cup grated Parmesan cheese
• ⅓ cup pine nuts
• 2 cloves garlic
• 2½ cups packed fresh basil
• ¼ tsp each salt and pepper
• ⅓ cup extra-virgin olive oil

DIRECTIONS:

1. In a food processor, pulse together Parmesan, pine nuts, and garlic until coarsely ground.
2. Add basil, salt, and pepper; pulse 6 times.
3. With the motor running, add oil in a thin steady stream until smooth.
4. (Make-ahead: Refrigerate in an airtight container for up to 3 days or freeze for up to 6 months.)

NUTRITIONAL INFORMATION PER 1 TBSP:

• About 99 cal, 2 g pro, 10 g total fat (2 g sat. fat), 1 g carb, trace fiber, 4 mg chol, 112 mg sodium, 60 mg potassium
• % RDI: 5% calcium, 4% iron, 4% vit A, 2% vit C, 3% folate