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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