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Recipe Category: Healthy
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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
- Place one-third of the basil leaves in a food processor and pulse until well chopped
- Add about one-third of the pine nuts and garlic; blend again
- 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
- Process pesto until it forms a thick, smooth paste
- Repeat until all ingredients are used and then mix all batches together well
- Serve over pasta
- Basil pesto keeps in refrigerator for one week or freeze for a few months
- Yield: 12 servings
- Per serving: 1 g water; 115 calories (82% from fat, 6% from protein, 13% from carb)
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