Fresh Basil Pesto
43
I use this in my Pesto Chicken Florentine
Ingredients
| 2 | cups |
basil
fresh leaves, packed |
* |
| ½ | cup |
Parmesan cheese
freshly grated |
|
| ½ | cup |
olive oil, extra-virgin
|
|
| ⅓ | cup |
pine nuts
or walnuts |
|
| 3 | medium |
garlic cloves
minced |
* |
| 1 | x |
salt and black pepper
to taste, freshly ground pepper |
* |
Directions
Special equipment needed: A food processor
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.)
Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on.
Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated cheese and pulse again until blended.
Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Nutrition Facts
Serving Size 25g (0.9 oz)Amount per Serving
Calories 18394% of calories from fat
% Daily Value *
Total Fat 19g
29%
Saturated Fat 3g
16%
Trans Fat
0g
Cholesterol 6mg
2%
Sodium 96mg
4%
Total Carbohydrate
0g
0%
Dietary Fiber 0g
1%
Sugars g
Protein
6g
Vitamin A 1%
•
Vitamin C 0%
Calcium 7%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
