From EatingWell: 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.
- 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
- 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.
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
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- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- Total Time
- 15 minutes or less
- Preparation/ Technique
- September/October 1995