Pesto Genovese
The rich taste of this pesto sauce made of pine nuts and basil goes great with pasta and any type of meat.
Yield
6 servingsPrep
10 minCook
0 minReady
10 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2-3 | cups |
basil
fresh |
*
|
| 3 | tablespoons |
pine nuts
|
|
| 2 | each |
garlic cloves
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
olive oil
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | x |
tomatoes
cherry or grape |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
basil
fresh |
*
|
||
| 45 | ml |
pine nuts
|
|
| 2 | each |
garlic cloves
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
olive oil
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 1 | x |
tomatoes
cherry or grape |
*
|
Directions
Place all ingredients except oil in a food processor or blender. Process, quickly, to a puree. With machine running, gradually add oil until absorbed. Toss with 1 pound fresh, hot pasta (vermicelli, linguini). Serve hot. Garnish with cherry tomatoes.
