Easy recipe Easy Recipe Pesto Sauce I

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Contributed by Healthy Recipes for Diabetic Friends Y-Group Original recipe Source: dLife Servings: fourty-eight ¾ cup pine nuts four cups tightly packed basil leaves ½ cup freshly grated Parmesan cheese three large garlic (Recipes by ingridients garlic) cloves, minced ¼ tsp salt about one tsp freshly ground black pepper ½ cup extra-virgin olive oil Directions Preheat oven to three hundred and fifty°F. On a baking sheet, spread the pine nuts and bake for about five minutes, then stir. Easy Recipe Pesto Sauce I. Continue baking until the nuts are golden brown and highly aromatic, stirring occasionally. After the nuts cool completely, chop them finely. Fill a medium-sized saucepan halfway with water, then place over medium heat and bring to a boil. Easy Recipe Pesto Sauce I. Next to the pot, fill a large bowl with ice (Recipes by ingridients ice) and water. Dip a few of the basil leaves into the boiling water with tongs, blanch for three seconds, then remove them from the water and place them in the ice (Recipes by ingridients ice) water. Repeat until all of the basil has been blanched, adding ice (Recipes by ingridients ice) to the water as necessary. Drain the basil in a colander and with a towel, pat dry. In a food processor or blender, mix the basil, cheese, pine nuts, salt,, garlic (Recipes by ingridients garlic) pepper, and all but about one tbsp of the olive oil. Process until the pesto is smooth and uniform. Easy Recipe Pesto Sauce I. Pour the pesto into an airtight container, adding the remaining olive oil to the top as a protective layer. Pesto can be stored in the refrigerator for up to five days. To freeze pesto, place it in a tightly sealed container or, for smaller amounts, freeze in ice (Recipes by ingridients ice) cube trays then remove and put in smaller freezer bags. Delicious!. Nutritional information Per about one tbsp serving: Calories: thirty-six.about sixty-one .