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