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Pesto
Pesto
2 Reviews
From: EatingWell Magazine, September/October 1995
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.
- By: G. Franco Romagnoli EatingWell Recipe Contributor
Ingredients 5 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
- 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
Preparation
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Active
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Ready In
- 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.
- Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months.
- Serving size: 1 tablespoon
- Per serving: 86 calories; 9 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 7 mcg folate; 1 mg cholesterol; 0 g sugars; 421 IU vitamin A; 2 mg vitamin C; 16 mg calcium; 1 mg iron; 238 mg sodium; 54 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 2 fat
Reviews 2
January 10, 2013
By: Betr2
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
July 10, 2010
By: EatingWell User
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.
