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Fresh Basil Pesto

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Fresh Basil Pesto

I use this in my Pesto Chicken Florentine

 

Yield

8 servings

Prep

10 min

Cook

0 min

Ready

10 min

Ingredients

Amount Measure Ingredient Features
2 cups basil
fresh leaves, packed
* Camera
½ cup Parmesan cheese
freshly grated
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½ cup olive oil, extra-virgin
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cup pine nuts
or walnuts
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3 medium garlic cloves
minced
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1 x salt and black pepper
to taste, freshly ground pepper
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Ingredients

Amount Measure Ingredient Features
473 ml basil
fresh leaves, packed
* Camera
118 ml Parmesan cheese
freshly grated
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118 ml olive oil, extra-virgin
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79 ml pine nuts
or walnuts
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3 medium garlic cloves
minced
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1 x salt and black pepper
to taste, freshly ground pepper
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 18394% 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?
 

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