Basil Pesto recipe
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- 4 cups packed fresh basil leaves 1 cup freshly grated Parmigiano-Reggiano cheese 1 cup olive oil 6 cloves garlic, minced ⅔ cup pine nuts salt and ground black pepper to taste
Nutrition Info
- 177.1 caloriescarbohydrate: 1.7 gcholesterol: 4.4 mgfat: 17.9 gfiber: 0.4 gprotein: 3.7 gsaturatedFat: 3.2 gservingSize: -sodium: 87.2 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Basil Pesto
Directions
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Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
Pour mixture onto a large sheet of plastic wrap, roll into a tube shape and seal. Store in the refrigerator until needed.