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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

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Recipe Summary test

total:
15 mins
Servings:
5
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

1 tablespoon
86 calories; protein 1.2g; carbohydrates 1g; dietary fiber 0.3g; sugars 0.2g; fat 8.8g; saturated fat 1.2g; cholesterol 1mg; vitamin a iu 420.8IU; vitamin c 1.6mg; folate 7mcg; calcium 16mg; iron 0.5mg; magnesium 17.1mg; potassium 54.1mg; sodium 237.9mg.

2 fat

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