- 2 cups fresh basil leaves
- 2 garlic cloves, peeled
- 1 3.5-ounce jar macadamia nuts
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- Dash white pepper
- 1/2 cup olive oil
- 1 pound fettuccine, cooked al dente
Combine all ingredients, except olive oil, dried cranberries and fettuccine, in a food processor or blender. Blend until almost smooth.
With the machine running, gradually add olive oil in a steady stream until blended. Stir in dried cranberries. Toss pesto with hot fettuccine. Makes 4 servings.
Per Serving: Cal 827, Total Fat 51grams, Saturated Fat 7grams, Protein 17grams, Carb. 81grams, Chol. 24mg, Dietary Fiber 4grams, Sugar 17grams, Vit. A 90RE, Folate 18Ug, Vit. E 4mg, Vit. C
4mg, Sodium 406mg, Pot. 400mg, Iron 3mg, Calcium 122mg, Zinc <1mg