Salsa Pesto
Yield
1 batchPrep
15 minCook
0 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
basil
fresh, loosely packed |
*
|
| ¼ | cup |
onions
chopped |
|
| 2 | tablespoons |
garlic
chopped |
|
| ½ | pound |
butter
softened |
|
| 1 | cup |
olive oil
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| ¼ | cup |
pine nuts
toasted |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
basil
fresh, loosely packed |
*
|
| 59 | ml |
onions
chopped |
|
| 3E+1 | ml |
garlic
chopped |
|
| 226.8 | g |
butter
softened |
|
| 237 | ml |
olive oil
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 59 | ml |
pine nuts
toasted |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
Directions
Pick through basil and remove large stems and bad leaves. Chop basil fine in food processor. Add onions and garlic to the processor bowl and puree. Set aside in a large bowl.
Put one stick of butter into the processor and give it a whirl. Add half the olive oil, followed by another stick of butter, followed by the other half of the olive oil, blending well as you go until you have a thick liquid.
Pour butter-oil mixture into the bowl with the basil puree. Add Parmesan cheese, salt and pepper. Stir well until completely blended.
