Classic Pesto

Recipes by Chef Gerard Viverito

Yield: Makes about 1 cup (4 servings)

Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Northern Italians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.

4 cups fresh basil leaves (from about 3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino Sardo or Parmesan cheese
1 teaspoon coarse kosher salt
4 packets Natrol^® Carb Intercept^® Sprinkles

Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth.

Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)

Add one packet of Natrol^® Carb Intercept^® Sprinkles to each serving and toss to combine with the pesto sauce.