Homemade Pesto

1 1/2 cups fresh basil leaves
2-5 garlic cloves, peeled (start with 2 cloves)
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
1/4 cup freshly squeezed lemon juice

Put the basil, garlic, pine nuts, parmesan cheese in a blender or food processor. Turn the machine on and drizzle in the lemon juice. Continue to puree until a smooth paste is formed.

Makes  3/4 cup pesto
Fat per 1/2 TBSP = 1.1grams
Calories per 1/2 TBSP = 14

Fresh Basic Basil Pesto

2 cups packed fresh basil leaves, (2-3 bunches)

1/4 cup walnut pieces, toasted (see Tip)

1/4 cup grated Parmigiano-Reggiano cheese

3 tablespoons extra-virgin olive oil

2 tablespoons water

1 large clove garlic, quartered

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Place basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.

Tip: To toast walnuts: Spread on a baking sheet and bake at 350 degrees F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes.

Per 2-tablespoon serving: 83 calories; 8 g fat ( 1 g sat , 5 g mono ); 2 mg cholesterol; 1 g carbohydrates; 2 g protein; 1 g fiber; 176 mg sodium; 104 mg potassium.