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Pesto

:  September/October 1995

Your rating: None Average: 3.5 (2 votes)

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.


READER'S COMMENT:
"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. "
Pesto Recipe

Makes: 1/3 cup

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

  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.

Tips & Notes

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

Nutrition

Per tablespoon: 86 calories; 9 g fat ( 1 g sat , 5 g mono ); 1 mg cholesterol; 1 g carbohydrates; 1 g protein; 0 g fiber; 238 mg sodium; 54 mg potassium.

Exchanges: 2 fat


More From EatingWell

Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Vegetarian
Everyday favorites
Freezing instructions
Kid-friendly
Make ahead instructions
Type of Dish
Sauce/Condiment, savory
Ease of Preparation
Easy
Ethnic/Regional
Italian
Mediterranean
Total Time
15 minutes or less
Servings
6
Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Healthy weight
Gluten free
Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
September/October 1995
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