Italian Pesto Sauce
Yield
1 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
basil
loosely packed, fresh |
*
|
| ¾ | cup |
olive oil
|
|
| ¼ | cup |
pine nuts
|
|
| 3 | each |
garlic cloves
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
Parmesan cheese
freshly grated |
|
| 3 | tablespoons |
romano cheese
or parmesan |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
basil
loosely packed, fresh |
*
|
| 177 | ml |
olive oil
|
|
| 59 | ml |
pine nuts
|
|
| 3 | each |
garlic cloves
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
Parmesan cheese
freshly grated |
|
| 45 | ml |
romano cheese
or parmesan |
*
|
Directions
Put basil, oil, pine nuts, garlic and salt into a blender or food processor.
Process until smooth. Pour sauce into small bowl.
Add Parmesan cheese and Romano pecorino cheese or extra Parmesan cheese.
Mix to blend.
Taste and adjust for seasoning.
If you plan to freeze the sauce, add the cheese after the sauce has thawed.
