Sunday, July 17, 2011

Basil Coconut Oil Pesto

Pesto had been one of my favorite foods prior to cancer and I considered it off-limits to me now because of the high amount of fat in it.  So I looked at my basil with longing yesterday.   Then I pondered the possibility of making pesto with coconut oil rather than olive oil, and reducing the amount of nuts in it.  Necessity is not the only mother of invention.  So is desire. What I created out of longing and desire was truly delicious. 

4 cups lightly packed fresh basil (4 ounces)                           
1/4 cup toasted walnuts or pine nuts
1/2 cup Parmesan cheese
3 cloves garlic, minced
1/3 cup coconut oil (liquify it on low-power in the microwave)

To toast the nuts, place in a single layer in a preheated 350 degree oven for 10 minutes.  Cool before using in this recipe. In a food processor or blender, combine the basil, nuts, and garlic.   Cover and process or blend well.  With the food processor or blender running, add the coconut oil.  Process or blend until combined.  Season to taste with salt and freshly ground black pepper.  Makes about 3/4 cup pesto. 

Servings per recipe: 16
Serving Size: Almost 1 tablespoon
Calories: 58
Total Fat: 6 g 
Cholesterol:  3mg
Sodium:  58mg
Total Carbs: 1 g
Dietary Fiber: 0 g
Protein: 2 g

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