Pesto
Pesto
2 cups fresh basil leaves
1/2 cup extra virgin olive oil
4-5 cloves garlic, peeled and chopped
3/4 cup grated or shredded Parmesan and/or Romano cheese
2 tablespoons pine nuts or walnuts, optional
In a food processor combine the basil, oil, garlic and cheese. Process until smooth.
At this point pesto may be spooned into plastic ice cube trays and frozen. When frozen, pop out of trays and store in plastic freezer bag. To use, thaw and stir in nuts if desired.
If not freezing, stir in nuts and serve.
Makes enough for 1 pound of pasta, or use in following recipes.
Nutrition values per serving: 253 calories, 18 g fat, 13 g carbohydrates, 9 g fiber, 11 g protein, 7 mg cholesterol, 185 mg sodium.
Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked.
If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.