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Add a photoServings: 1
Ingredients
- 2 c. Fresh basil leaves
- 2 x Garlic cloves minced
- 1/2 c. Freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)
- 2/3 c. Extra virgin extra virgin olive oil
- 1/4 c. Pine nuts Salt to taste Black pepper, freshly grnd to taste
Directions
- In a food processor, combine all the ingredients and blend till thoroughly combined.
- This recipe yields about 1 1/2 c. of sauce.
- Comments: There are few sauces which compare with this renowned creation from Genoa. Originally, and in some places still, pesto is made with a mortar and pestle; hence, the word "pesto," that derives from the verb "pestare," meaning "to lb.." Use the most fragrant basil and the best extra virgin olive oil and Parmesan available. Serve pesto over pasta or possibly a salad, or possibly use it as a dipping sauce or possibly as an enhancement for vegetable soups.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 229g | |
| Calories 1503 | |
| Calories from Fat 1401 | 93% |
| Total Fat 158.53g | 198% |
| Saturated Fat 28.55g | 114% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 769mg | 32% |
| Potassium 175mg | 5% |
| Total Carbs 4.57g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.59g | 0% |
| Protein 20.53g | 33% |
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