Simple Pesto Slow Cooker Recipe

Simple Pesto Slow Cooker Recipe

Ingredients

• 80 g fresh basil, packed
• 2 tbsps (27 g) pine nuts
• 1 tsp garlic, finely minced
• ¼ cup (20 g) Parmesan cheese, screened
• ½ cup (120 ml) olive oil

Method

1. Place one-third of the basil leaves in a food processor and pulse until well chopped
2. Add about one-third of the pine nuts and garlic; blend again
3. Add about one-third of the Parmesan cheese; blend while slowly adding about one-third of the olive oil, stopping to scrape down sides of container
4. Process pesto until it forms a thick, smooth paste
5. Repeat until all ingredients are used and then mix all batches together well
6. Serve over pasta
7. Basil pesto keeps in refrigerator for one week or freeze for a few months
8. Yield: 12 servings
9. Per serving: 1 g water; 115 calories (82% from fat, 6% from protein, 13% from carb)

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