Print
Email
Add a photoServings: 8
Ingredients
- 2 c. Fresh basil leaves
- 4 x Cloves garlic, minced
- 1/2 c. Pine nuts
- 1 c. X-virgin extra virgin olive oil
- 1 c. Imported Parmesan Reggiano cheese, grated
- 1/4 c. Pecorino Romano cheese, grated
- 1/4 tsp Salt Freshly grnd black pepper to taste
Directions
- 1. Process the basil, garlic, and pine nuts in a food processor till finely minced.
- 2. With the machine running, pour the oil in a thin, steady stream.
- 3. Add in the cheese, salt and grnd pepper to taste. Process briefly to combine.
- Yield: 2 c. prepared pesto.
- NOTE: I make this in 2-c. batches & freeze in 1/2 pt. canning jars for the winter. Use on pasta, vegetables, baked potatoes... MJ
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 8 servings | |
| Calories 47 | |
| Calories from Fat 37 | 79% |
| Total Fat 4.47g | 6% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 73mg | 3% |
| Potassium 55mg | 2% |
| Total Carbs 1.38g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.26g | 0% |
| Protein 1.09g | 2% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
