Basil Pesto
Source Dr. Atkins' Quick & Easy New Diet Cookbook
March 03, 2005
Total carbohydrates: 9.8 grams per ¾ cup
Makes about ¾ cup
Ingredients
2 tablespoons olive oil
2 cloves garlic
1 ½ cups fresh basil leaves, washed and spun dry
3 tablespoons pine nuts
3 tablespoons grated Parmesan cheese
1/3 cup olive oil
salt and pepper to taste
Instructions
Place the garlic, basil leaves, pine nuts, and Parmesan in a food processor and blend for a few seconds. Scrape down the side. With the motor running, add the oil in a steady stream and puree until smooth, about 1 minute. Transfer the pesto to a bowl and stir in the salt and pepper. Serve immediately or store, covered, in the refrigerator for up to 2 days.
