1 bunch basil (at least 10 large leaves)
3 sprigs parsley
1 tablespoon pine nuts
1 tablespoon chopped walnuts
2 tablespoons olive oil
1 tablespoon grated Parmigiano Reggiano
Salt and white pepper to taste
Combine all the ingredients in a food processor, and pulse until chopped fine but not pureed. Serve on the side with crab cakes. Makes about 3/4 cup, 4 servings.
Per serving: 103 calories (89 percent from fat), 10.5 g fat (1.6 g saturated, 6.0 g monounsaturated), 1.1 mg cholesterol, 1.5 g protein, 1.6 g carbohydrates, .8 g fiber, 27 mg sodium.