* Exported from MasterCook *

BASIL PESTO

Recipe By :
Serving Size : 12 Preparation Time :0:20
Categories : 0-5G Low Carb Salad-Salsa


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups basil
2 garlic cloves -- (2 to 3)
1/2 cup grated Parmesan cheese -- (1/2 to 3/4)
1/4 cup nuts
1/2 cup olive oil
Ground pepper to taste

Process herb, garlic and nuts.
Add Parmesan cheese.
With the food processor running, slowly add oil.
Let it stand for 5 minutes for flavors to "marry" before serving.
Keep in refrigerator for two weeks, with a layer of oil covering the pesto.
Frozen, it lasts up to two years, but cover pesto with a layer of oil.
You also can process just the herb and oil and freeze that, adding the other ingredients when you want to use it.

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Per Serving (excluding unknown items): 144 Calories; 12g Fat (69.7% calories from fat); 4g Protein; 8g Carbohydrate; 5g Dietary Fiber; 3mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore June 2003
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0

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