Pesto truly shines in summer. So go harvest that fragrant bounty of basil growing in your yard (or at the farmer’s market!) and enjoy it while it lasts. Stir a little bit of pesto into pasta or rice for a taste sensation, or use it as a spread for sandwiches or unforgettable bruschetta.
Yields 1/2 cup.
SODIUM CONTENT: 154 mg per recipe
4 T. olive oil
2 c. fresh basil (leaves only)
4 cloves garlic
1/4 c. pine nuts (or walnuts, in a pinch)
2 T. grated Parmesan cheese (look for lowest-sodium possible)
1/4 t. freshly ground black pepper
Place ingredients into a food processor and pulse until smooth. Use immediately or store in an airtight container and refrigerate until use.