Pesto

Name: Pesto
Total time: 15 min
Ingredients: 1 cup loosely packed fresh basil leaves; 3 tablespoons pine nuts; 1 clove garlic, peeled; ½ teaspoon salt; 1 tablespoon freshly grated Pecorino Romano, or Parmesan cheese; 2 tablespoons extra-virgin olive oil

Rating: 3.5 stars

2 Ratings
2 Reviews

This pesto highlights the basil and pine nuts first and melds them together with just the right amount of freshly grated cheese and extra-virgin olive oil. Try it instead of red sauce on pizza or tossed with warm pasta. Source: EatingWell Magazine, September/October 1995

G. Franco Romagnoli

Recipe Summary

total:

15 mins

Servings:

Nutrition Profile:

Gluten-Free

Vegetarian

Low Carbohydrate

Nutrition Info

Ingredients

1 cup loosely packed fresh basil leaves
3 tablespoons pine nuts
1 clove garlic, peeled
½ teaspoon salt
1 tablespoon freshly grated Pecorino Romano, or Parmesan cheese
2 tablespoons extra-virgin olive oil

Directions

Step 1

Place basil, pine nuts, garlic and salt in a food processor and pulse until a fairly smooth paste forms. Transfer to a small bowl. Stir in cheese, then stir in oil.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months.

Nutrition Facts

Per Serving:

86 calories; 8.8 g total fat; 1 mg cholesterol; 238 mg sodium. 1 g carbohydrates; 1.2 g protein; Full Nutrition

Exchanges:

2 fat

Reviews (2)

Read More Reviews

2 Ratings

5 star values: 0
4 star values: 1
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Betr2

01/11/2013

Freeze in portions I grow basil and make a largish quantity then freeze in portions. So handy to pull out as a dip for guests or to coat chicken prior to grilling to make a standard meal a little special. Add a little lemon juice to stop the pesto going black as soon as air hits it. (Still tastes the same but I wouldn't put it in front of guests once it has darkened) Pros: So handy to have in the freezer; use as dip a spread a pizza sauce or spread on chicken and grill Cons: Basil tends to darken quickly Read More

EatingWell User

10/30/2011

Watch the salt. I thought this came out really salty with 1/2 tsp of salt. I made it again with no salt and thought it needed just a little bit. Read More

Reviews for: Photos of Pesto

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All Reviews

Watch the salt. I thought this came out really salty with 1/2 tsp of salt. I made it again with no salt and thought it needed just a little bit.

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