This is full of good polyphenols from the olive oil. Basil leaves, both fresh and dried, are a good source of vitamins (A, C, K), minerals (calcium, iron, magnesium), and antioxidants, while being low in calories and fat.
I love to make this in the summer and dip vegie sticks in it, such as carrots and cucumber and zucchini. Crackers or gluten free crackers are also wonderful!
In a Ninja blender mix the following:
2 c fresh basil leaves, packed
1/2 c fresh grated parmesan or romano cheese
1/3-1/2c high quality olive oil
1/3 c pine nuts (I also have used walnuts, almonds or pistachios)
3 cloves garlic (unless you are eating Low Fodmap, then omit)
salt and pepper to taste
Blend until smooth. Chill and serve with vegies or crackers.
Recipe credit: Lynelle Lindberg
Guiding Grains 