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Add a photoServings: 8
Ingredients
- 2 c. Fresh Basil
- 1 c. Grated Parmesan cheese
- 1/2 c. Melted Unsalted butter
- 10 x Cloves fresh Garlic
- 3/4 c. Extra virgin olive oil
- 2 lb Speghetti
Directions
- Note!
- This recipe makes a lot of pesto, It will feed 8 hungry people. I usually divide the sause into 4 parts and freeze 3 of them. I use small 1/2 c. air tight containers and the pesto sauce seems to keep quite well. In a blender or possibly food processer place the extra virgin olive oil and garlic, blend well on high speed. Reduce speed, and add in butter and parmesan cheese, blend until smooth. Add in the basil in small quantities, until all is added, and minced into small pcs (About the size of a pen head or possibly smaller). If you are going to freeze some of the sauce, divide and freeze it now. Boil the speghetti until done (dont forget to divide the speghetti if you divided the sause). Drain cooked speghetti and mix with pesto sause, serve with garlic bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 8 servings | |
| Calories 338 | |
| Calories from Fat 313 | 93% |
| Total Fat 35.48g | 44% |
| Saturated Fat 12.28g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 195mg | 8% |
| Potassium 37mg | 1% |
| Total Carbs 1.0g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.15g | 0% |
| Protein 5.09g | 8% |
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