PESTO [2 recipes]

Basil Lemon Pesto (The Eat-Clean Diet Cookbook 2)

3 large cloves garlic
1/4 cup pine nuts
3 cups fresh basil leaves, slightly packed
juice and zest of 1/2 lemon
3/4 tsp sea salt
1/8 tsp ground black pepper
2 Tbsp EVOO
1/4 cup freshly grated Parmigiano Reggiano

1. In a food processor, pulse garlic and pine nuts until chopped. Add basil, lemon juice and zest, salt and pepper. Pulse until chopped.

2. While processor is running, stream in olive oil until pesto is blended and fairly smooth. Stop processor and use a rubber spatula to scrape down sides. Add parmigiano Reggiano and pulse blend until all ingredients are combined.
Serve over pasta, as a sandwich spread, in wraps, on meats, or use your imagination!
Can be refrigerated, covered, for up to one week.

Servings 6 x 2Tbsp
Calories: 62
Protein 3g
Total Fat 10g

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Pesto (Flat Belly Diet Cookbook)

1/2 cup pine nuts
6 cups packed fresh basil
1 clove garlic
1/2 cup grated Parmesan cheese
1 tsp sea salt
1/4 tsp ground black pepper
1/2 cup EVOO

1. Toast pine nuts in a large nonstick skillet over medium heat, stir often for 3-4 minutes or until lightly browned and fragrant. Tip onto a plate and let cook

2. Combine pine nuts, basil, garlic, cheese, salt, and pepper in a food processor. Pulse until coarsly chopped. With the machine running, add oil through the feed tube to blend into a rough paste.

Servings 24 x 2 Tbsp
Calories: 71
Protein: 1g
Fat: 7g