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Pesto

List of Ingredients




Taken from Living Low Carb by Fran McCollough
(Spinach Pesto Bake recipe)

PESTO

Makes 1-1/2 cups

1 cup olive oil
2cups lightly packed fresh basil leaves, preferably small
1/4 cup walnuts or pine nuts
2 garlic cloves, minced
1/2 cup grated Parmesan cheese

Recipe




Pour the olive oil into a blender jar or the work bowl of a food processor and add everything else but the cheese. Blend until smooth, scraping down the jar if necessary.
Transfer the pesto to a bowl and stir in the cheese. The pesto will keep a couple of days in the refrigerator or several months in the freezer. If you're planning to freeze it, leave out the garlic and cheese; add them after it's defrosted.