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Ingredients
- 2 c. Basil leaves, packed
- 1/4 c. Italian parsley leaves
- 3 x Garlic cloves
- 1/2 c. Pine nuts
- 1/2 c. Reggiano parmesan cheese, grated
- 1/3 c. Extra virgin olive oil, (to 1/2 c.)
Directions
- 1. In food processor, combine basil, parsley, garlic and pine nuts. Pulse till finely chopped. Add in cheese and process to blend. With machine running, drizzle oil through feed tube till desired consistency is reached.
- 2. Transfer to small bowl and cover with plastic wrap (press directly to surface to prevent discolouring). Alternatively, cover surface with thin film of oil or possibly place pesto right into plastic bag. Store in fridge for up to 1 week. Tip: If you only have curly parsley, use 1/2 c.
- Per tbsp:To freeze pesto. Prepare as above, omitting cheese and using smaller amount of oil. Place in freezer container, covering surface with film of oil or possibly in freezer bags. Ice cube trays may also be used - once frzn, transfer to freezer bag. Will keep in freezer up to 6 months. Thaw in fridge, not in microwave. Stir in cheese after thawing. (Tip - to perk up colour after thawing, stir in 2 tbsp minced fresh parsley)
- Variations. Instead of pine nuts, use other kind of nuts. Toast first to enhance flavour. For lower-fat version, reduce oil to 1/4 c. and add in 2 tsp lemon juice and 1/2 c. chicken stock. Or possibly, replace some of the oil with sun-dry tomatoes. Use immediately. Use half Parmesan and half romano cheese Use roasted instead of fresh garlic.
- Preparation Time: 00:15
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 176g | |
| Calories 1010 | |
| Calories from Fat 937 | 93% |
| Total Fat 107.88g | 135% |
| Saturated Fat 12.53g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 512mg | 15% |
| Total Carbs 11.1g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.16g | 1% |
| Protein 9.0g | 14% |
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