Perfect Pesto

Ooohh how we love pesto in our house! Although the picture is not the greatest here, pesto made with fresh basil is bright green in color and incredibly fragrant. It is perfect to keep on hand to throw on otherwise uninspiring plain pasta, or in this case a little cheese ravioli. AND because it can be frozen into small cubes using a ice cube tray it's the perfect make ahead condiment that spruces up any meal even in winter.

Ingredients

3/4 cups olive oil, again the best you can find

3/4 cups fresh grated parm cheese

1/2 cup pine nuts

3 whole garlic cloves

4 cups chopped fresh basil leaves

1/2 tsp salt

Directions

Add all ingredients to food processor and pulse until desired consistency. If you have a smaller food processor, or are using a Magic Bullet, it is probably best to loosely split the recipe into 3rds to make it easier to chop/mix.

Nutrition

This recipe makes about 9 pretty generous servings. This is 1:

Estimated WW points: 8

Calories: 329

Fat: 27 g

Cholesterol: 6.6 mg

Carbs: 21 g

Fiber: 13.3. g

Sugar: .8 g

Protein: 9.2 g

Notes: Seriously this dish is super easy to freeze- just evenly pour the pesto into ice cube tray and allow to set. Transfer to freezer safe bag or container. If adding to a recipe, simply add to heated skillet. If adding to cooked pasta, allow to defrost at room temperature about 1 hour. Should keep 6-8 weeks with no problem.

Enjoy!