Pesto

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Pesto
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
total:
15 mins
Servings:
5

Ingredients

Directions

  • 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

Serving Size:
1 tablespoon
Per Serving:
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.
Exchanges:

2 fat
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 06/29/2022
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