|Saturated Fat Acids||1 g|
|Sugar added||0 g|
|Bread exchange unit||0|
In a dry small skillet, toast the pine nuts until golden brown.
Peel the garlic and chop coarsely.
Drain beans, rinse under cold water and drain well.
Combine pine nuts, beans, garlic and olive oil in a tall vessel and puree until smooth with an immersion blender.
Rinse basil, shake dry, pluck leaves and chop coarsely.
Add basil to the bean mixture and pulse until combined.
Grate Parmesan cheese and stir into pesto. Season with salt and pepper. If not serving immediately, refrigerate in an airtight container for 2-3 days.