Pesto

Toss cooked whole wheat pasta, diced tomatoes, and extra shredded parmesan cheese with this pesto sauce for a quick and easy pasta dish.  Pesto can be used as a sandwich spread or spread over fish and chicken prior to baking. 

Ingredients

• 2 cups fresh basil
• 1/3 cup extra virgin olive oil
• ½ cup walnuts, pecans or toasted pine nuts
• 2 cloves garlic
• 1/4 cup parmesan cheese

Recipe Directions

Place all in blender or food processor, mix well.

To freeze, pour into an ice cube tray.  Once frozen solid, remove to a re-closable plastic freezer bag.

Nutrient Analysis per 1 Tbsp Serving

• Calories: 170 cals
• Protein: 5.5 g
• Total Fat: 15 g
• Saturated Fat: 3 g
• Monounsaturated Fat: 10 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Sodium: 105 mg
• Magnesium: 31 mg
• Potassium: 177 mg