I love pesto! It's usually the first thing I make in the spring, just because I think it tastes so fresh. I mean, I grow my own basil just so I have an endless supply (we try not to use the word addiction.) Plus, the way I make it, it cuts out a lot of fat by using a little water. Once you try it, you'll be hooked too.
- 1 Cup lightly packed basil (1.5 ounces)
- 1 Oz Pine nuts (2-3 Tablespoons)
- 1/3 Cup of Parmesan
- 1 Clove of Garlic
- 1/4 Teaspoon of salt
- 2 Tablespoons of Olive Oil
- 2 Tablespoons of Water
Ok, super simple. Start by toasting the pine nuts over medium heat until they have some color, 5-7 minutes.
Add all ingredients to a blender and blend for 1 minute.