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Ingredients
- 2 c. Bright green aromatic basil, tightly packed
- 1/3 c. Extra-virgin extra virgin olive oil
- 2 x White garlice cloves, peeled
- 1/4 c. Pine nuts, coarsely crushed Salt
- 3 Tbsp. Freshly grated imported parm
- 4 Tbsp. Freshly grated imported peco romano cheese
Directions
- Nuts, and salt to taste in a blender. Process till finely textured but not completely smooth. Scrape pesto into a bowl and sir inthe cheeses. If not using immediately, pour a thin layer of extra-irgin olie oil over the top.
- Wrap tightly and chill till needed.
- Makes about 1 c..
- Fresh basil pesto led the revolution in authentic Italian cooking in America. It wasn't red and it didn't cook for hrs on the stove. In fact, it was green! And you didn't have to cook it at all! The fragrant green leaves, crushed with garlic and pine nuts, when tossed with freshly cooked pasta, creates a dish of unforgettale aroma and taste. Aromatic pesto can be used as a spread for panini with equally memorable effect. The following recipe produces a dense mix specifically for panini; to use with pasta, just add in a little more extra virgin olive oil and thin with some warm pasta cooking water.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 97g | |
| Calories 811 | |
| Calories from Fat 785 | 97% |
| Total Fat 89.77g | 112% |
| Saturated Fat 11.22g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 156mg | 4% |
| Total Carbs 3.4g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.93g | 1% |
| Protein 3.56g | 6% |
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