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CHEF ROBERT’S “BESTO” PESTO SAUCE- Taking the Mystery out of PESTO!

It’s that time again! YEA!!!

pesto

Every year we plant basil and every year the plants do so well that we can’t use it up fast enough. What s Diabetic Chef to do???  Basil pesto, of course! Here is my full proof and simple recipe. The great thing is that you can make pesto to your taste, based on what you like and what you have around your Happy Diabetic Kitchen!

Most pesto recipes call for Parmesan cheese or Romano or Asiago. The Romano and Asiago  can be strong in flavor. I prefer fresh Parmesan for a little sutler taste. Basil pesto recipes often call for pine nuts but you can easily substitute walnuts or non at all.

Basil is a very aromatic herb so a little goes a long way. You can cut the pesto  subbing half of the basil with fresh baby spinach leaves. The pesto will more easily stay vibrant green and the flavor of the basil will still come through, though just not as in your face.

If you want to freeze the pesto you make, omit the cheese (it doesn’t freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.

ROBERT’S “BESTO” PESTO SAUCE

What’s in it?

  • 4 c. fresh basil leaves, well packed (or 2 cups of baby spinach and 2 cups of fresh basil)
  •  4 cloves garlic, lightly crushed and peeled
  • 1 c. pine nuts or walnuts (or a combination of the two)
  • 1-1/2 c. freshly grated Parmigiano Reggiano (Parmesan Cheese)
  • 1-1/2 c. extra-virgin olive oil
  • Salt and pepper to taste

Let’s Put it together!

Place basil leaves, pine nuts and garlic in food processor or blender and process until leaves are finely chopped. Slowly with the machine running, add olive oil in a slow, steady streem until combined.

After the oil is incorporated, add the cheese. Turn off the machine and add salt and pepper to taste. If not using immediately, store in an airtight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator

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Happy Diabetic Chef Tip

#448

Pesto is an excellent accompaniment to grilled or poached chicken or to a variety of fish. Either alone or added to mayonnaise, it can be used on sandwiches. The possibilities for using pesto are endless. My only problem seems to be that I never make enough!

Makes 35 Servings- 4 cups

Per Cup: 1118 Cal (31% from Fat, 15% from Protein, 54% from Carb); 48 g Protein; 42 g Tot Fat; 13 g Sat Fat; 169 g Carb

 

CHEF ROBERT’S “BESTO” PESTO SAUCE- Taking the Mystery out of PESTO!
Every year we plant basil and every year the plants do so well that we can’t use it up fast enough. What s Diabetic Chef to do???  Basil pesto, of course! Here is my full proof and simple recipe. o your tasteThe great thing is that you can make pesto to your taste, based on what you like and what you have around your Happy Diabetic Kitchen! Most pesto recipes call for Parmesan cheese or Romano or Asiago. The Romano and Asiago  can be strong in flavor. I prefer fresh Parmesan for a little sutler taste. Basil pesto recipes often call for pine nuts but you can easily substitute walnuts or non at all. Basil is a very aromatic herb so a little goes a long way. You can cut the pesto  subbing half of the basil with fresh baby spinach leaves. The pesto will more easily stay vibrant green and the flavor of the basil will still come through, though just not as in your face. If you want to freeze the pesto you make, omit the cheese (it doesn’t freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.
Ingredients
  • 4 c. fresh basil leaves, well packed (or 2 cups of baby spinach and 2 cups of fresh basil)
  • 4 cloves garlic, lightly crushed and peeled
  • 1 c. pine nuts or walnuts (or a combination of the two)
  • 1-1/2 c. freshly grated Parmigiano Reggiano (Parmesan Cheese)
  • 1-1/2 c. extra-virgin olive oil
  • Salt and pepper to taste
Instructions
  1. Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process until com-
  2. bined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-
  3. tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator