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.