PESTO SAUCE BASIL PARSLEY

Project Description

PESTO SAUCE BASIL PARSLEY

Pesto sauce is traditionally made of fresh basil leaves, garlic, pine nuts, olive oil, and Parmesan cheese. It works well if we add it to meat or fish. However, since pesto sauce is exceptionally good with pasta, which is a carbohydrate with Medium GI, we got to skip the cheese in our hand-made Pesto Sauce. 

Linguini-Basil-Pesto-Low-Glycemic-pasta
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BASIL PARSLEY PESTO

Ingredients

  • 3 cups fresh basil leaves
  • 2 cups fresh parsley leaves
  • 2-3 cloves garlic
  • 1 cup pinenuts
  • 1 cup olive oil
  • salt to taste

Instructions

  • Place pine nuts andgarlic in a food processor and pulse 2-3 times
  • Add green leaves,mix, and pulse again
  • Add olive oil and pulseuntil the pesto is blended into a slightly coarse paste

Notes

You can substitute the pine nuts with walnuts, cashews, pistachios, or almonds
You can also use other greens — like cilantro, mint, spinach, kale, arugula
Pesto can stay in the refrigerator for a couple of weeks. If you are not planning to finish the whole amount during that time, you can freeze it. Spoon pestos into ice cube trays, cover, and freeze it. Then unfroze 1-2 cubes when you need it.

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