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Simplicity reigns in this traditional sauce—just basil, garlic, cheese and olive oil. Our one modification? We like omega-3-laden walnuts in the mix for their crunch and delicate flavor, but pine nuts, almonds, pecans or even pistachios may be substituted for the walnuts.
2 cup(s) basil, fresh packed
1/4 cup(s) nuts, walnut pieces toasted
1/4 cup(s) cheese, Parmigiano-Reggiano grated
3 tablespoon oil, olive, extra-virgin
2 tablespoon water
1 clove(s) garlic
1/2 teaspoon salt
1/2 teaspoon pepper, black ground
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.
Calories 83, Fat 8g, Cholesterol 2mg, Sodium 176mg, Saturated Fat 1g, Protein 2g, Fiber 1g, Carbohydrates 1g
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