Pesto Sauce
(for grilled fish & chicken)

1/3 c. pine nuts
8 oz. basil leaves
2 cloves garlic, crushed
1/3 c. finely grated Parmesan
1/3 c. olive oil

Cook the pine nuts in a dry frying pan for 2-3 minutes, or until lightly browned. Place in a food processor with the basil, garlic and Parmesan and process until finely chopped.

With the motor running, add the oil in a thin stream. Season if necessary.

0 g. Carbohydrates

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