ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Quick-and-Easy Pesto

Photo: Helen Dujardin; Styling: Mary Clayton Carl

Hands-on time 5 mins
Total time 5 mins
Yield

Serves 20 (serving size: 1 tbsp.)

Ingredients

  • 4 cups packed basil leaves (about 2 1/2 oz.)
  • 4 cloves garlic, peeled, minced
  • 1/4 cup pine nuts
  • 1/2 cup grated Parmesan
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 tablespoons extra-virgin olive oil

Nutrition Information

  • calories 59
  • fat 6 g
  • satfat 1 g
  • protein 2 g
  • carbohydrate 1 g
  • fiber 0.0 g
  • cholesterol 2 mg
  • sodium 134 mg

How to Make It

  1. In a food processor, chop basil, garlic, pine nuts, Parmesan, salt and pepper for 10 seconds.

  2. Combine olive oil and 1/2 cup warm water in a small bowl. With processor on, slowly pour in oil mixture, processing just until blended. Serve right away or store with plastic wrap against surface of pesto in an airtight container in refrigerator or freezer.

Adapted from The Good Pantry: Homemade Foods and Mixes Lower in Sugar, Salt and Fat. Copyright 2015 Time Home Entertainment Inc. Reprinted with permission from Oxmoor House. All rights reserved.